Note: I know the translation for this soup sounds dreadful--lemon & eggs--but it's really tasty, although some of my friends say I've acquired that taste. It's a favorite of dh's. No he isn't Greek but of Albanian descent, but his favorite foods are very similar to Greek dishes. Of course, with my kind of cooking you only get the easy-short-cut version, not that stuff from scratch. I gave that scratch stuff up in year two of wedded bliss.

• 4 cans (10 oz. size) or 1 can (48 oz. size) condensed chicken broth, undiluted (i.e. College Inn or Swanson Chicken Broth)
• 1/4 cup raw long grain white rice (I always increase this to 1/3 cup as I like it heavy with rice)
• 1/2 teaspoon grated lemon peel (I've never put this in as I usually only have the frozen Minute Maid lemon juice in the squirt container which is sans peel)
• 3 tablespoons lemon juice (back to the Minute Maid, but unfrozen, of course but you knew that)
• 2 eggs, beaten (I know beaten is a PC term)
• 1 lemon thinly sliced (since I don't have the peel I skip this too)
• 1 tablespoon of finely chopped fresh parsley (I don't usually have this either)

1. Combine broth and rice in large pot (about 4 qt.) heat to boiling, reduce heat to simmer and cook, covered, until rice is tender.
2. In small bowl, combine lemon juice, eggs and peel (if you elect to use fresh lemons). Beat about 2 cups of hot broth gradually into egg mixture. (Be sure to do this very gradually about a ladle full at a time or else the eggs will curdle, a real no-no).
3. Return egg broth to pot; heat gently DO NOT BOIL (big problem if you do) Serve immediately with lemon slices & parsley. (Or as I do omit the slices & greenery and cool slightly refrigerate until needed and reheat individual servings at 50% power for about 4 to 5 minutes in microwave, but check it after 3 minutes as nukers vary and this is a pre-nuke recipe.)

Makes 6 servings. (Please forgive typos & humor)

Rebecca