Greek Lemon Soup

6 cups chicken broth
1/2 cup uncooked long-grain white rice
3 eggs
1/4 cup lemon juice
2 Tablespoons minced fresh parsley

In a large saucepan, bring chicken broth to a boil.  Stir in rice and reduce heat.  Cover and simmer for 15 to 20 minutes, or until rice is done.  Beat eggs until foamy and beat in lemon juice.  Ladle a little of the hot broth into the eggs, stirring constantly until well mixed.  Keep adding broth to the eggs, a little at a time, until the egg mixture is steaming.  Then pour it back into the soup.  Continue simmering the soup until just heated through.  DO NOT BOIL.  Ladle into serving bowls and garnish with minced parsley.

TIM'S NOTES:  I usually just add the minced parsley to the finished soup, but I suppose if you were serving it to guests, the fresh parsley in each bowl might make a nice garnish.  I have also used other fresh herbs in this soup, such as thyme, rosemary, or mint.