Categories: Soups/stews, Ethnic 
      Yield: 6 servings 
  
      8 c  Chicken broth                       4    Eggs, separated 
      1 c  Uncooked rice                       4 tb Lemon juice 
  
  Make chicken broth and heat to boiling; add rice.  Simmer covered about 20 
  minutes.  Remove from heat and set aside.  In a bowl, beat egg whites until 
  stiff; add yolks and beat well.  Beat continuously adding lemon juice a 
  little at a time.  Then add about 1/5 of the broth, beating continuously. 
  Pour this mixture back into the pot of broth and rice.  Mix well over heat 
  but, to avoid curdling, do not allow soup to come to a boil.  Serve 
  immediately.