Greek Lemon and Rice Soup

from Half Assed Kitchen

8 cups chicken or veggie broth

3/4 cup white rice (not Minute Rice)

3 eggs

1 lemon

Salt

Pepper (optional)

Fresh parsley (optional) (nice addition)

Thyme (optional)

In a large saucepan or stock pot, bring broth to a boil. Add rice and cook covered for 20 minutes over low heat.

In a mixing bowl, beat egg whites until stiff. Add yolks and lemon juice, beating well. Spoon a small amount (1 cupish) of the warm broth into the egg mixture, beating the entire time to keep the eggs from solidifying. Then add the entire egg mixture into the rice and broth. Heat through and let simmer for 15 to 20 minutes, stirring often. Add salt, pepper and thyme to taste. Garnish with fresh parsley.