I love this recipe! I have always loved, and ordered, this soup out at restaurants. I never realized how simple it would be to make. I added chicken, but it would be just as delicious without it. My only comment would be to let your eggs get to room temp before tempering them with the hot broth. Both times I did that step with cold eggs they curdled in the pot. It was not a big deal. I just scooped out the bigger pieces and whatever smaller ones that were left blended with the rice. I imagine letting the eggs warm up would have avoided this. If my memory of old Barefoot Contessa episodes serves, that is.