Unlike stracciatella, where the eggs are supposed to separate, here the eggs are blended to create a smooth, creamy texture. This is done by adding a little of the hot stock to the eggs before they are added to the soup to prevent them from curdling.
Bring to a rolling boil in a medium saucepan:
      3 cups Chicken Stock
      1/2 cup long-grain rice
Reduce the heat, cover, and simmer until the rice is tender, about 20 minutes. In a medium bowl, whisk just enough to combine and be uniform in color:
      2 eggs
      1/4 cup fresh lemon juice
Stir 2 tablespoons of the hot stock into the egg mixture. To prevent curdling, gradually pour the egg mixture into the hot, not boiling, soup while stirring constantly. Season with:
      1 to 2 tablespoons fresh lemon juice (optional)
      Salt and ground black pepper to taste
Ladle into warmed bowls. Garnish with:
      Chopped fresh parsley or snipped fresh dill