Meatballs with rice and dill are floated in an egg-lemon broth in this Greek version of Youvarlakia Avgolemono.

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QTY	MEASURE	INGREDIENT	PREPARATION
4	cup	Stock, chicken
2		Egg
2		Lemon (juice)
		Oil, olive

For the meatballs: 

QTY	MEASURE	INGREDIENT	PREPARATION
1		Onion, yellow	Grated
½		Carrot	Grated
½	cup	Parsley, Italian	Finely chopped
1	lb	Beef, ground
¼	cup	Rice
1	tbsp	Dill
1	tsp	Salt
1		Egg
		Coriander
		Pepper, black

1 Combine all the meatball ingredients until uniformly incorporated. Form the meatballs by hand, then chill for 15 min. 

2 Bring the stock plus 2 cups water to a gentle boil, then add the meatballs and simmer, covered, for 30 min. Carefully remove the cooked meatballs and set aside. Strain the remaining stock, and discard the solids.

3 Whisk the eggs with the lemon juice. Temper with a bit of hot stock, whisking constantly. Stir the egg-lemon sauce into the broth to thicken, another 2-3 min. Add the meatballs back to the stock to warm. 

Garnish with fresh parsley and a drizzle of olive oil. 

Yield: 4 servings