Egg Lemon Soup

Directions

1. 1
   In medium saucepan, bring the broth to a boil.
2. 2
   Add rice, cover and cook at medium heat,20 minutes.
3. 3
   Turn off heat.
4. 4
   In a medium bowl, whisk eggs until they are frothy.
5. 5
   Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling.
6. 6
   Return egg mixture to pot, stir in lemon juice and dill, and season with pepper.
7. 7
   Gently reheat and serve.