Avgolemono Soup

Bring the broth to a boil and add the rice. Lower the heat and simmer until tender. Whisk the eggs vigorously in a bowl until light and frothy, then whisk in the lemon juice.

Slowly ladle a little hot broth into the egg-lemon mixture while whisking constantly to temper the eggs. Pour the tempered mixture back into the pot in a slow, steady stream, stirring gently. Do not let it boil.

Season to taste, ladle into bowls, and finish with dill. Avgolemono is best served the moment it comes together — silky, lemony, and warming.