Avgolemono (Greek Egg and Lemon) Soup

• 2 quarts strong strained chicken broth
• 12 cup raw rice
• 4 eggs
• 2 lemons, juice of

1. Bring the broth to a boil and add the rice.
2. Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes.
3. Remove the broth from the heat.
4. Just before serving, beat the eggs with a beater until they are light and frothy.
5. Slowly beat in the lemon juice.
6. Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed.
7. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.
8. Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle.
9. Serve immediately.

chicken broth, rice, eggs, lemons

Taken from www.food.com/recipe/avgolemono-greek-egg-and-lemon-soup-262096 (may not work)