Shourba B'Tarbia (Chicken Soup with Egg and Lemon)

Directions

1. Prepare chicken soup by boiling the chicken backs and necks in 6 cups water for about 30 minutes.
2. Add pepper, salt, and small onion.
3. Remove all the chicken backs and necks and the onion, leaving only the soup.
4. In a medium size bowl put 2 egg yolks, add the lemon juice.
5. Mix very well with a fork.
6. Add about 4-6 cups of boiling soup previously prepared.
7. Stir well.
8. Serve hot.