Avgolemono soup (greek chicken-lemon soup)

1. Heat stock in 2 qt. saucepan until steaming.
2. Stiri in lemon juice and zest.
3. Add rice (i"ve used white rice also) and heat.
4. Whiski ¼ cup of stock into egg yolks, then quickly whisk mixture back into stock.
5. Heat gently, stirring occasionally, until steaming, 2-3 min. pour into serving bowls and sprinkle with pepper and nutmeg if desired.