Note: The more lemon juice you use, the saltier this soup will taste. Start with 6 tablespoons to start and taste before adding in the last two.
In a large pot, combine the stock and leeks and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Add the rice and continue to simmer until cooked through, 30-45 minutes. Remove from heat.
In a medium bowl, beat the eggs and lemon juice together until combined. Take a ladle of broth from the pot and slowly pour into the egg mixture, whisking while pouring (if you add the eggs directly into the pot, the eggs will curdle). Add one more ladle of broth to the eggs and whisk to combine. Then pour the egg mixture into the large pot of soup.
Ladle into bowls and garnish with dill. Enjoy!
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