Instructions: *NOTE: Original recipe used regular chicken broth.

**NOTE: Original recipe used 2 regular eggs.

This Greek classic is so easy to make that you can throw it together at the
last minute for a quick dinner starter or a late night snack.

In a medium sized saucepan, combine the chicken broth and the rice. Bring to a boil, cover the pan, lower the heat and let it simmer for 15 minutes to
cook rice.

In a small bowl, mix the lemon juice, sherry and cornstarch until smooth.

Stir this mixture into the simmering soup. Keep stirring until the soup thickens slightly. Season to taste with salt and pepper. Beat the eggs in
the same small bowl. Stir the eggs into the soup. Do not let the mixture boil after the eggs have been added.

Makes 4 - 6 first-course servings

This is wonderful. We tasted it before adding the eggs and it was excellent
at that point also. Sometime I will make it again and not put in the eggs.

I made this for dinner last nite and it was really good.

Extremely quick also!!

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