7 c. chicken broth
1/2 c. rice
3 medium eggs, separated
Juice of 1 lemon

Bring broth to a boil in 4 quart saucepan; stir in rice. Beat egg whites until stiff. Add egg yolks; beat slowly until mixture is light yellow. Add lemon juice slowly, beating continuously. Stir 1/2 cup hot broth into egg mixture; pour egg mixture slowly into chicken broth, continuously. Juice of another lemon may be added, if desired.