Greek Lemon Soup
|Canned condensed chicken broth||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)|
|Water||240 Milliliter (2 Soup Cans)|
|Uncooked regular rice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
1 Combine chicken broth and water in a large saucepan; heat to boiling. Stir in rice; cover. Cook 20 minutes, or until rice is tender; remove from heat.
2 Beat eggs until frothy-light in a medium-size bowl; slowly beat in lemon juice, then 1 cup of the ho