Place broth in a small Dutch oven; bring to a boil. Add rice. Reduce heat; cover and cook 20 minutes or until rice is tender. Remove from heat.
Place eggs in a small mixing bowl; beat with a wire whisk until light and foamy. Gradually add lemon juice, beating well; add 2 cups hot soup, beating constantly.
Add egg mixture to soup, beating constantly. Place over low heat, and bring just to a boil. (Do not boil because soup will curdle.)
Ladle soup into individual serving bowls; serve warm.