For the meatballs:
1 pound ground beef
1/3 cup basmati rice, uncooked
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
freshly ground pepper
1 large egg
2 tablespoons olive oil
For the soup:
6 cups water or chicken stock plus 1 teaspoon salt
4 egg yolks
1/2 cup lemon juice, juice of 2 lemons (approx.)
1 tablespoon cornstarch
1/4 teaspoon dried dill
3 tablespoons olive oil
Combine all of the meatball ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for about 15 minutes.
Roll the meatballs out into golf ball sized balls and place in a large dish.
Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.
Cover the pot and let them simmer for 30 minutes.
Remove the meatballs from the pot and place in a clean dish.
Add one more cup of water to the stock in the pot.
Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.
Taste it for seasoning and add more salt if needed.
Place the meatballs back in the soup and simmer a few minutes.
Serve with some crusty bread.