6 c. chicken or beef broth
1/3 c. rice
3 eggs
Juice of 1 lemon

Bring broth to a boil. Add rice and simmer, partially covered, for 20 minutes.

Beat eggs until frothy. Slowly add lemon juice, beating all the while. Add 1 cup of the hot broth, at first drop by drop and then a little more at a time, beating constantly. (This process keeps the eggs from curling). Remove the soup pot from the heat. Pour avgolemno sauce into the soup and stir gently to combine. Serve immediately. Serves 4.