Quick Greek Lemon Soup

• 6 cups boiling chicken stock
• 12 cup raw rice
• 2 eggs
• 13 cup lemon juice (from frozen concentrate)

1. Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice.
2. Cook 15 minutes or until the rice is cooked through.
3. Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely).
4. Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture.
5. Pour this mixture back into the broth and rice.
6. Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish.

boiling chicken, rice, eggs, lemon juice

Taken from www.food.com/recipe/quick-greek-lemon-soup-503465 (may not work)