Turkish Meatball Soup

• 1 lb extra lean ground beef (I live in Alberta so I often use extra lean ground bison instead)
• 1 small onion, minced
• 1/4 cup long grain rice
• 2 tablespoons minced fresh parsley
• 1 egg
• 1/8 teaspoon ground allspice
• salt and pepper
• 8 cups low sodium chicken broth
• 2 egg yolks
• 1 - 1 1/2 lemon, juice of
• salt and pepper
• chopped parsley (to garnish)

1. Mix beef, onion, rice, parsley, egg, allspice and salt and pepper to taste.
2. Pinch off small pieces 1/2" in diameter, form into balls.
3. Bring broth to a boil, add meatballs and salt and pepper to taste.
4. Reduce heat, cover and simmer 45 minutes or till meatballs tender.
5. Beat egg yolks with lemon juice.
6. Add 1 cup hot broth and mix well, add to soup and mix.
7. Remove from heat and garnish with parsley.

extra lean ground beef, onion, long grain rice, parsley, egg, ground allspice, salt, chicken broth, egg yolks, lemon, salt, parsley

Taken from www.food.com/recipe/turkish-meatball-soup-123163 (may not work)