5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper
In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.