8 c. fat free chicken broth
1/3 c. short grain rice
4 eggs, separated
Juice of 2 lg. lemons
Salt & fresh ground pepper to taste
2 tbsp. finely chopped parsley

Bring the broth to a boil in a large pot. Add the rice and simmer for 15 minutes or until the rice is cooked.

Five minutes before serving, whisk the egg whites in a large bowl until stiff. Whisk in the yolks, add the lemon juice and whisk for another minute. Hold a ladleful of the hot broth about 12 inches above the bowl and slowly add to the egg mixture, whisking constantly. This prevents curdling.

Turn off the heat, whisk the egg mixture in the soup. Salt and pepper to taste. Garnish with parsley.