Greek Lemon Rice Soup

Today I made Greek Lemon Rice Soup. It is a favorite of my family. We were spending almost $6 per little cup at the local Greek place. It seemed simple enough, so I set out to copy the recipe and save some coin.
I think I've finally succeeded. I like it whenever I've had any dental work because it is easy to eat, it is also a favorite when I've been sick and am starting to eat solid foods again. It is full of protein and easy on the tummy.

Greek Lemon Rice Soup

4 Cups chicken broth
Approx 3/4 Cup of uncooked regular rice
2 eggs
The juice of 3 small/med sized lemons or 2 Large lemons (About 4 TBLSP)
Salt and pepper to taste (I like a lot of pepper)

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes.

In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.

NOTE: More rice makes thicker soup. If it is too thick, just add a little water.