How to Make It
In a large saucepan, bring the stock to a boil over moderately high heat. Add the rice and salt. Reduce the heat and simmer, covered, until the rice is just tender, about 25 minutes. Add the lemon juice, parsley and pepper.
In a large bowl, whisk the eggs until frothy. Bring the soup just to a boil and slowly pour it into the eggs, whisking constantly so that the eggs do not curdle. Serve at once.