Avgolemono Soup (Egg and Lemon Soup)

• 6 cups chicken broth rich
• 3 large eggs well beaten
• 13 cup rice (not instant)
• 13 cup lemon juice strained

1. In a large sauce-pan bring to a boil the 6 cups of broth.
2. Add the rice and simmer for about 20 minutes until tender.
3. Reduce the heat and barely simmer.
4. In a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice.
5. Slowly add 2 cups of the broth to the mixing bowl, beating constantly.
6. Stir the mixture gradually into the remaining broth.
7. Reheat the soup before serving, but do not let it boil.

chicken broth rich, eggs, rice, lemon juice strained

Taken from recipeland.com/recipe/v/avgolemono-soup-egg-lemon-soup-4020 (may not work)