Egg Lemon Soup
INGREDIENTS
1 quart chicken stock
1/4 cup rice
3 tablespoons fresh lemon juice
3 whole eggs
salt
black pepper
paprika
DIRECTIONS
Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil. Season to taste and serve at once.