In a saucepan bring broth to a boil over high heat. Add rice, reduce heat to low and simmer, partially covered, about 15 minutes until grains are just tender.
In a large bowl beat eggs until well broken up, then beat in lemon juice. Slowly pour in about 1/2 cup of the hot broth, while beating eggs constantly. Add the remaining broth and cook over low heat 3 to 5 minutes, stirring constantly with a wooden spoon, until soup thickens enough to coat the spoon. Do not boil or eggs will curdle. Remove from heat, garnish with lemon slices and serve immediately. To reheat, warm soup over simmering water in a double boiler. Makes 4 cups or 4 servings. 128 calories per serving. Serve with bread sticks.
