Categories: Soups/stews, Greek 
      Yield: 6 servings 
  
      6 c  Rich chicken stock                1/3 c  Rice (not instant) 
      3    Eggs, well beaten                 1/3 c  Strained lemon juice 
  
  In a large sauce-pan bring to a boil the 6 cups of broth.  Add the rice and 
  simmer for about 20 minutes until tender.  Reduce the heat and barely 
  simmer. in a mixing bowl beat the eggs until they are light and frothy and 
  stir in the lemon juice.  Slowly add 2 cups of the broth to the mixing 
  bowl, beating constantly.  Stir the mixture gradually into the remaining 
  broth.  Reheat the soup before serving, but do not let it boil. 
   
  Posted by Jerry Tretiak. Courtesy of Fred Peters.