8 c. strong chicken broth
4 eggs
1/2 c. rice
Juice of 2 lemons

Bring chicken broth to a boil. Add rice and simmer for 20 minutes. Beat eggs, with lemon juice and gradually beat into cups of hot broth. Slowly add egg-lemon mixture to the broth beating vigorously. do not let the soup boil. Serve immediately. Serves 8.