A delightful Greek-inspired soup featuring tender meatballs and a creamy lemon-egg broth.
Combine the ground beef, onion, rice, parsley, mint, salt, and pepper in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about the size of a walnut.
Wet your hands with water to prevent the mixture from sticking.
Bring the chicken stock to a boil in a soup pot and gently add the meatballs.
Ensure the stock is at a gentle simmer to keep the meatballs intact.
In a separate bowl, whisk the eggs until frothy, then slowly add the lemon juice while whisking.
Adding the lemon juice gradually prevents the eggs from curdling.
Temper the egg mixture by slowly adding a ladleful of hot stock while whisking constantly.
This step ensures the eggs blend smoothly into the soup without curdling.
Pour the tempered egg mixture back into the soup pot, stirring gently.
Stir continuously to distribute the egg mixture evenly.
Serve the soup hot, garnished with additional parsley if desired.
Serve immediately to enjoy the soup at its best temperature and texture.
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