Place chicken broth in a 4- to 6-quart soup pot. Bring to a boil.

Add rice, cover and simmer for 20 minutes.

When rice is cooked, remove pot from heat.

Place eggs in a bowl and beat well. Beat in lemon juice.

While continuing to beat eggs vigorously, ladle out about 1 cup of chicken broth and beat it into the eggs. Pour egg and broth mixture back into the pot.

Return pot to heat and stir while broth thickens, but do not let it boil. Ladle into bowls and serve.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW