Egg Lemon Soup

Directions

1. 1
   Bring the garlic broth to a simmer and season as desired with salt and pepper.
2. 2
   Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
3. 3
   Beat the eggs in a small bowl and beat in the lemon juice.
4. 4
   Distribute the optional broccoli among 4 soup bowls.
5. 5
   Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together.
6. 6
   Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.
7. 7
   Stir for a minute or two, taste and adjust seasonings.
8. 8
   Add the parsley, and serve.