In a large stainless steel bowl, whisk together the eggs or yolks and lemon juice until thick and creamy. Take a ladleful at a time of the hot soup, trying not to get any rice on the ladle, and slowly drizzle in the hot broth to the egg-lemon mixture, whisking vigorously all the while. Repeat until most of the broth is worked into the egg-lemon mixture. Pour the tempered egg-lemon mixture back into the pot and swirl around, tilting the pan, so that it is evenly distributed.