Avgolemono

Directions

1. 1
   In a 3-quart saucepan over high heat, heat broth and rice to boiling.
2. 2
   Reduce heat to low; cover and simmer 15 minutes or until rice is tender.
3. 3
   In small bowl with wire whisk or hand beater, beat eggs and lemon juice together until frothy.
4. 4
   Into egg mixture, stir small amount of hot broth; pour egg mixture into broth, stirring.
5. 5
   Cook over low heat, stirring, until soup is hot (do not boil).
6. 6
   Serve topped with lemon slices, if you wish.