DIRECTIONS:

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately.

NOTE: 2 ounces rice makes thinner soup; 3 ounces rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.