Lamb Egg-Lemon Soup

• 6 cups defatted lamb broth (made from lamb bones and scraps)
• 13 cup fine egg noodles, well broken up
• 1/4 cup long-grain rice
• 1 teaspoon salt, or to taste
• 3 eggs
• Juice of 1 lemon
• Minced parsley

1. Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
2. Beat eggs thoroughly with a whisk in a deep bowl, add lemon juice and beat again.
3. Add some of the hot soup to the bowl, whisking constantly.
4. Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened.
5. Do not let it boil.
6. Garnish with parsley.

lamb broth, egg noodles, longgrain rice, salt, eggs, lemon, parsley

Taken from cooking.nytimes.com/recipes/2412 (may not work)