So much so, that unless stated otherwise, when one talks of soup, one means avgolemono soup. What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken.
Procedure Bring the broth to a boil, and add the rice and salt.
Let rice cook for 15-20 minutes. Remove pot from stove and let it cool for a while. Separate the whites from the egg-yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon, and beat until you get a uniform mixture. Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously.