Ingredients
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6 cups Chicken broth
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1/2 cup (or any short-grain rice) Arborio rice
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3 Eggs
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2-3 (adjust to taste) Juice of lemons
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Salt and pepper to taste
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Chopped, for garnish (optional) Fresh dill
Directions
- In a large pot, bring the chicken broth to a boil.
- Add the rice to the boiling broth and cook until the rice is tender, about 15-20 minutes.
- In a mixing bowl, whisk together the eggs and lemon juice until well combined.
- Once the rice is cooked, remove the pot from the heat. Slowly pour a ladleful of hot broth into the egg-lemon mixture while whisking constantly. This will temper the eggs and prevent them from curdling.
- Gradually pour the tempered egg-lemon mixture back into the pot with the remaining broth, stirring constantly.
- Place the pot back on low heat and cook, stirring constantly, until the soup thickens slightly, but do not let it boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh dill if desired.
