Avgolemono

Try the broth from this one next time: http://www.lemonandolives.com/greek-meatballs-in-egg-lemon-sauce-recipe/

8 cups water
7 tsp better than bouillon low sodium chicken or no-chicken
4 eggs
2 lemons
2 cups cooked rice
Salt and pepper to taste

In a large soup pot bring the 8 cups of chicken broth to a simmer.

In a separate bowl combine the 4 eggs with the juice and zest of 2 lemons. Whisk to combine.

Add 1/4 cup at a time of hot chicken broth to the egg mixture to temper the eggs without scrambling them. Whisk constantly as you add the broth into the eggs. Once you've added a cup or two of hot chicken broth the eggs should be hot enough to add into the chicken broth pot. Simmer the broth for 10-15 minutes until mixture thickens slightly- whisking every few minutes. Add rice. Heat for 5 minutes. Serve with crusty bread

Based on http://www.thevintagemixer.com/2008/02/avgolemono-greek-lemon-rice-soup-recipe/