Greek Egg Lemon Rice Soup

4 C Chicken Broth
1/2 C Rice
2 Eggs
2 T Lemon Juice

Bring broth to a boil, add rice, stir, 
turn heat to low, cover and wait 25 minutes.
Beat eggs and add lemon juice.
Add a little hot soup to the eggs,
Then stir the eggs into the soup.

Alternative batch sizes:
6 C broth, 3/4 C rice, 3 eggs, juice of one lemon.
Cut the base recipe in half.