1 In a medium saucepan, bring the broth and water to a boil over medhim-high heat. Add the rice and pepper. Reduce the heat to medium-low, cover and simmer for 15 minutes.
2 Meanwhile, stem the spinach and tear the leaves into bite-size pieces. If using thawed frozen spinach, drain well and squeeze out any excess moisture.
3 In a small bowl, lightly beat the eggs. After the rice has cooked for 15 minutes, remove about 1/4 cup of the hot broth and whisk it into the beaten egg. Beat the warmed egg mixture into the hot soup.
4 Add the spinach and the lemon juice and cook the soup over medium-low heat, stirring constantly, for 5 minutes; do not allow the soup to simmer or the egg will curdle.