Greek Lamb Meatball Soup

• 1 lb ground lamb
• 1 None onion, finely chopped
• 1/4 cup short grain white rice
• 1/4 cup finely chopped flat-leaf parsley
• 2 tbsp finely chopped dill, plus additional sprigs, to serve
• 2 None egg yolks, at room temperature
• 3 None chicken bouillon cubes
• 1/4 cup lemon juice

1. Combine ground lamb, onion, rice, herbs and 1 egg yolk in a bowl. Form level tablespoons of mixture into balls. Set aside.
2. Place 6 cups water and crumbled bouillon cubes in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium.
3. Add meatballs to pan. Cover and simmer 15 mins, or until meatballs are cooked through and rice is tender.
4. Whisk remaining egg yolk and lemon juice in a heatproof bowl. Slowly add 2 ladles of soup to lemon mixture, whisking constantly. Gradually pour lemon mixture into pan. Cook and stir 2 mins, until heated through.
5. Serve soup topped with additional dill.

ground lamb, onion, short grain white rice, flatleaf parsley, dill, egg yolks, chicken bouillon cubes, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24354 (may not work)