For the meatballs:
1 pound ground beef or 450g
1/3 cup carolina rice, uncooked
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh mint
1 teaspoon salt
freshly ground pepper
1 large egg
2 tablespoons olive oil
1 teaspoon of lemon zest
2 tablespoons of top water
For the soup:
6 cups water or chicken stock plus 1 teaspoon salt
1/2 cup lemon juice, juice of 2 lemons (approx.)
1/2 teaspoon fresh 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.
Whisk the eggs lemon juice, 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 add the rest of the fresh 1/2 teaspoon dill. And 3 teaspoons of olive oil . Serve With fresh bread.