Step 1

In a large soup pot, heat olive oil over medium high heat. Add scallions and celery and saute until soft, about 8 minutes.

Step 2

Add vegetable stock, water, and tomatoes to pot, stirring to combine. Bring liquid to a boil. Add wine, cinnamon, and bay leaves.

Step 3

Reduce heat, cover pot, and simmer for 45 minutes.

Step 4

Add rice and parsley to pot. Cook until rice is soft, about 20 minutes. Remove bay leaves from soup and discard. Season soup with salt and pepper.

Step 5

In a medium bowl, whisk egg yolks until light and frothy. Whisk in lemon juice.

Step 6

Pour one ladleful of hot soup into the egg mixture, stirring constantly. Add a second ladleful of soup, continuing to whisk vigorously.

Step 7

Pour egg mixture into soup pot and stir to combine. Serve immediately.