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Egg Lemon Soup

2 qts. chicken broth (College Inn does nicely)
3 eggs separated
1 tsp. salt
1 c. rice
Juice of one (or two) lemons

Bring the broth to a boil. Add rice to the broth and boil for 15 minutes over medium flame. Season to taste. Remove from fire. Beat egg whites stiff, then add the yolks to the whites and continue beating, while adding the lemon juice slowly. (Don't pour it in all at once, because there is a chance it could curdle. Greek legends have it that if you kiss the air several times while mixing, this will prevent curdling.) Add this mixture to the soup slowly. Serve immediately.

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