1. Bring the broth to a boil and add the rice. 2. Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes. 3. Remove the broth from the heat. 4. Just before serving, beat the eggs with a beater until they are light and frothy. 5. Slowly beat in the lemon juice. 6. Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed. 7. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly. 8. Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle. 9. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
