This is a simple way to add a touch of Greek to your next meal.
8 cups chicken stock
1/2 cup long-grain rice
3 large eggs
1/4 cup fresh lemon juice
Salt and pepper to taste
Bring the stock to boil in a medium-sized saucepan. Cover and simmer for 20 minutes. Remove from heat and uncover. Allow the rice to sit for ten minutes.
Add eggs to a large mixing bowl and whisk. Slowly add 2 cups of stock and continue to whisk to avoid curdling the eggs. Transfer the mixture to the pot of broth, continuing to whisk. Finally, add the lemon juice, salt, and pepper.