Meatball Soup with Egg and Lemon
"Avgolemono is the Greek term for the classic Mediterranean egg-and-lemon mixture used as a thickener for soups or stews. In Turkey, the same blend is called terbiyeli. While simple versions of this soup include just rice, and others call for chicken and rice, leeks and celery and even fish, the most interesting and filling interpretations feature these little meatballs...."
INGREDIENTS
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1 lb ground (minced) lean beef or lamb
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1 cup grated or finely minced onion
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6 tablespoons uncooked long-grain white rice or 1/2 cup fine dried bread crumbs
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1/2 cup chopped fresh flat-leaf (Italian) parsley
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2 tablespoons chopped fresh mint or dill
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3 eggs
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salt and freshly ground pepper
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6 cups chicken stock
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1/4 cup fresh lemon juice
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