Havaboor (Chicken Lemon Rice Soup)

Description

2 1/2 cups water
1 cup rice or small pasta
64 oz of chicken broth
1 large lemon juiced and strained
2 large eggs, well beaten
1 tsp. ground black pepper

1. In a 4-quart pot, bring water and rice/pasta to boil. Reduce to simmer, uncovered, until most of the water is absorbed. Remove from heat. Add chicken broth to cool down boiled mixture.

2. Beat two eggs well. Beat strained lemon juice into eggs. When the chicken broth has cooled down the cooked rice/pasta, the egg and lemon mixture may be whisked into chicken broth. Move back to medium high heat, continuing to whisk to prevent eggs from curdling. Gradually raise heat until soup is very hot but not boiling. Remove from heat and continue whisking for about 5 minutes. Season with pepper.

3. Reheat soup on stove or in microwave. Heat to simmer, not to boil. Soup will thicken the second day and can be thinned if desired with water or chicken broth.