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Egg Lemon Drop Soup

4 c. chicken broth
1/2 c. rice
3 eggs
Juice of 1 lemon


Cook rice until tender. Separate eggs. Beat egg whites until stiff. Add egg yolks. Add lemon juice, beating constantly. Slowly add 1/2 cup broth to egg mixture, beating constantly to prevent curdling. Add egg mixture to hot broth. Stir constantly over low flame until almost ready to boil. Remove from flame and serve. Makes 6 servings.


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