2 qt. concentrated, strained chicken stock
1/2 c. uncooked rice
4 eggs
Juice of 2 lemons

Bring the stock to a boil and add the rice. Cook until the rice is tender, or about 20 minutes. Remove the stock from the heat. Just before serving, beat the eggs with a rotary beater until light and frothy. Slowly beat in lemon juice and dilute with 2 cups of the hot soup, beating constantly until well mixed.

Add the diluted egg-lemon mixture to the rest of the soup, beating constantly. Bring almost to the boiling point, but do not boil or soup will curdle. Serve immediately. (Delicious for Easter Sunday brunch.)