In a saucepan pour the broth and water, bring to a boil over high heat. Add rice, add pepper. Reduce the heat to medium and cook the rice under the lid for 15 minutes. Spinach thawed, squeeze out extra liquid, the leaves are finely chopped.

In bowl, lightly beat eggs.

When the rice is ready, add to egg mixture 1/4 Cup of the broth and whisk. Pour the mixture into the pot of soup.

Reduce heat, add spinach and lemon juice. Cook, stirring constantly for 5 minutes. Soup should not boil, otherwise the eggs will curdle. Serve hot.