1 lb (450 g) lean ground beef<\/p>\n
1\/4 cup round grain rice, uncooked<\/p>\n
1 medium onion, very finely minced<\/p>\n
2 large garlic cloves, minced or grated<\/p>\n
2 tablespoons extra virgin olive oil<\/p>\n
3 tablespoons fresh dill, finely chopped<\/p>\n
3 tablespoons fresh parsley, finely chopped<\/p>\n
1 tablespoon fresh mint, finely chopped<\/p>\n
1 medium egg<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/4 teaspoon freshly ground black pepper For the soup<\/p>\n
4 cups (1 litre) water<\/p>\n
2 large eggs Juice of<\/p>\n
2 medium lemons Salt and freshly ground black pepper to taste<\/p>\n
Start by making the meatballs. Place all the ingredients for the meatballs in a large bowl and mix until everything is well incorporated and you have a smooth mixture. Form meatballs with your hands and place them on a platter or tray. Try to make them as equal in size as possible \u2014 use a cookie dough scoop if you like. Place the meatballs in the fridge for 10-15 minutes. Meanwhile, pour the water into a large pot or Dutch oven and bring it to a boil. Lower to a simmer and add the meatballs to the pot one by one. Place a lid on the pot and simmer for 20 minutes. While the meatballs are cooking, make the avgolemono sauce by whisking the eggs and lemon juice together in a bowl. When the meatballs are cooked, take 1-2 ladles of soup from the pot and mix it with the avgolemono to temper it. Add the mixture to the pot and simmer for 2-3 minutes without bringing it to a boil. Season to taste and let it cool for 5-10 minutes before serving. The soup will thicken as it cools down.<\/p>\n\n