Avgolemono (Greek Lemon Soup)

Heat water and bouillon in a large saucepan until boiling. Add rice; cover and cook for 15 minutes or until the rice is soft. Add parsley. Reduce heat to very low.

Beat eggs and lemon juice together; add a little of the hot broth.

Slowly pour in egg mixture into saucepan, stirring constantly. The soup should not boil or lumps will form.

Season with salt and pepper and serve immediately.