|Chicken broth||4 Can (40 oz) (Plus Water To Make Six Cups Broth)|
|Uncooked rice||3 Tablespoon|
|Eggs||3 , beaten|
|Lemon juice||3 Tablespoon|
Cook rice in simmering broth until tender, about 20 minutes.
Beat eggs until light, and gradually add lemon juice, beating until blended.
Mix half of the hot soup slowly into the egg mixture, stirring constantly.
Add remaining soup.
Do not heat again.
If it should curdle, add one egg yolk and beat with rotary beater.
Serve at once.