GREEK RECIPE: Egg and Lemon Soup "Avgo-lemono"

Place bones, water, salt and pepper in pot. Bring to a boil, skim foam and reduce to simmer covered for about 2 hours. Remove bones, strain and measure stock. Add water if necessary to make 2 quarts. Return to pot, bring to a boil, add rice, stir well and reduce to simmer covered for 25 minutes. When done beat yolks and whites in seperate bowls until fluffy. Slowly add lemon juice to yolks while still beating. Then slowly add 1 cup of the hot broth while still beating. Then slowly add mixture into soup while beating. Then fold in egg whites. Let stand five minutes before serving. Serves 6.