Egg Lemon Soup

Directions

1. 1
   In large saucepan, heat the broth and season to taste with salt and pepper.
2. 2
   About 10 minutes before serving, beat together eggs and lemon juice until the eggs are light in color.
3. 3
   Remove 1/2 cup hot broth and stir into egg-lemon mixture, a little at a time.
4. 4
   Still stirring, add egg-lemon mixture to remaining broth, cautiously heat until eggs and lemon are evenly combined with broth.
5. 5
   Add cooked rice and serve immediately with garnish of lemon slices.
6. 6
   Serves 6.