6 c. chicken broth
1/3 c. rice
2 eggs
1/2 c. lemon juice
Pepper and lemon pepper to taste

Combine chicken broth and rice in pot. Boil 20-25 minutes. Add lemon juice and pepper seasoning. Beat eggs well and add eggs to 1/2 cup hot broth mixture, stirring continuously. Slowly add egg-broth mixture to pot of soup. Serve immediately. Garnish with parsley and paprika.