Avgolemono Soup (Egg & Lemon Soup)

      6 c  Rich chicken stock                1/3 c  Rice (not instant)
      3    Eggs, well beaten                 1/3 c  Strained lemon juice

  In a large sauce-pan bring to a boil the 6 cups of broth.  Add the
  rice and simmer for about 20 minutes until tender.  Reduce the heat
  and barely simmer. in a mixing bowl beat the eggs until they are
  light and frothy and stir in the lemon juice.  Slowly add 2 cups of
  the broth to the mixing bowl, beating constantly.  Stir the mixture
  gradually into the remaining broth.  Reheat the soup before serving,
  but do not let it boil.