8 cups (920 g) chicken broth
1 cup (200 g) rice
4 eggs, separated
juice of 2 lemons
lemon slices for garnish
Bring chicken broth to a boil, salt to tast, add rice, and simmer, covered for 20 minutes; then remove from fire.
In a bowl, beat egg whites until stiff; add yolks and beat well; slowly add lemon juice to eggs, beating continuously; then add 2 cups of the hot chicken broth and do not stop beating! (The constant beating is the secret to prevent curdling of this delicate soup.)
When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice. Stir well over heat, but do not allow to boil.
Serve at once in bowls, garnished with thinly sliced lemons.
This is from the cookbook mom gave us.