Egg-Lemon Soup

Ingredients

12 cups chicken broth
1 cup long chicken rice
salt to taste
4 medium eggs, at room temperature
2 Tbsp. cold water
1 1/2 lemons, juiced

Directions

Bring broth to boiling point, stir in rice. Cover and simmer over moderate heat until tender. Salt to taste. Cool soup slightly and blend with the sauce ingredients listed above. Separate the eggs. Beat egg white until stiff. Blend in egg yolks which have been lightly beaten. Then add water and lemon juice, beating until thick. With ladle, add a small amount of hot broth to egg mixture, blending quickly. Pour this into soup and stir well. Serve at once.