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  • 2 quarts chicken or turkey stock, preferably homemade
  • 1 pound leeks, white and light green parts only, cleaned and sliced thin
  • ⅔ cup rice or coarse bulgur (to taste)
  • 4 large eggs, at room temperature
  • Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
  • Salt to taste
  • Freshly ground pepper
  • Chopped fresh parsley or dill for garnish
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