6 c. chicken broth
1 c. rice or orzo
3 eggs, separated
1 lemon (juice)
Salt and pepper to taste

Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. When rice is cooked, lower heat to simmer. In a mixing bowl, put 3 egg whites and beat until stiff. Then add the yolks; add juice of one lemon slowly, beating well.

Then add broth, a ladle full at a time, beating well until most of the broth is used. Pour this mixture back into the pot, stirring well.

Optional: Pieces of cooked chicken may be added to the soup.