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Ingredients
- 4 c. water with 5 chicken broth cubes in it
- 1/3 c. white rice
- 2 eggs
- juice of 1 lemon
Method
- Bring the broth to boil; add the rice.
- Cook until done; turn the heat down.
- Beat the eggs until light and foamy.
- Add the lemon juice and beat some more.
- Then add 1 cup of the hot soup and beat until well mixed.
- Add the diluted egg and lemon mixture to the rest of the soup, beating constantly or the egg will curdle.
- Heat almost to the boiling point, but not quite or the soup will curdle.
- Serve hot or cold.
