Egg and Lemon Soup with Meatballs
Serves 4 to 6

1 lb. lean ground beef
¼ c. long-grain rice
¼ c. finely chopped onion
2 T. finely chopped parsley
Salt & pepper
2 (10 ½ oz.) cans chicken broth
2 soup cans water
2 eggs
1/3 c. lemon juice
Parsley for garnish

Combine the beef, rice, onion, parsley, salt, and pepper (to taste). Shape into small meatballs, using a rounded teaspoon
of the meat mixture for each one. In a 3-quart saucepan, combine the chicken broth and water and heat to boiling. Add
the meatballs, cover, and reduce heat to simmer. Cook for 20 minutes. Beat the eggs until thick and lemon colored.
Slowly beat in the lemon juice. Now add 1 cup of the soup broth slowly to the egg and lemon mixture; while continuing to
beat. Add the mixture to the soup in the saucepan, and heat.