in a medium bowl, whisk 3 eggs and 1/4 tsp salt until frothy.
whisk in 1/4 lemon juice.
whisking constantly, grandully whisk in an additonal cup of soup (broth only) stir in the parsley
stir the egg-soup mixture and rice into the soup in the pot
warm for 2 minutes (do not let it simmer or boil
Originally Submitted
4/3/2012
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