Egg, Lemon, and Rice Soup (Avgolemono Soupa)

American Paige Poulos from Greece uses a rich homemade broth to make this classic Greek soup, but canned broth is also perfect.
In a medium skillet over high heat, bring the broth and rice to a boil. Reduce the heat, cover and simmer until the rice is soft to the taste, 15-20 minutes. Add salt and pepper to taste. Remove from heat.In a large bowl, whisk together the eggs, lemon juice, and 1/4 cup water until smooth. Gradually whisk in about a cup of the hot stock mixture. Then gradually whisk the egg mixture with the broth and rice mixture. Stir over low heat until it is hot, 1-3 minutes; do not bring to a boil, otherwise the soup may curdle. Pour into plates.Note: A nutritional analysis is provided for each serving.