Easy Egg lemon soup (Avgolemono)

Boil the meat in a large pot with 6 cups water, the salt and olive oil for 45 min to 1 hour. When tender, remove meat from pot and keep warm.

Add rice, making sure not to add too much otherwise it will absorb all the broth and you will be left with a thick clump of rice. If that does happen, just add a bit more water until it reaches the consistency you want.

If you are in a hurry, you can skip beating the egg white's separately, though you may have a slightly less thick soup as a result.

Once the rice is cooked, add a half cup of water to cool down the mixture so it is no longer boiling. This will prevent, when adding the eggs, from cooking and curdling.

Add a few ladles of the broth to the egg and lemon mixture, (stirring continuously). Once you have added enough and you are sure that the eggs have not curdled, pour the egg mixture back into the pot. Taste to see if it is sufficiently salted. If the mixture gets too thick just add some water.

Finally, place the meat back into the pot and let simmer for 10 more minutes. Top with pepper before serving. Accompany with Greek feta cheese!

Alternatively, you can enjoy the soup "as is" and serve the meat separately.