Meatball and rice soup with egg and lemon (Youvarlakia)

1. Mix the minced beef with the raw rice, the very finely chopped or grated onion, half the chopped parsley and dill, 1 egg, 1 teaspoon salt and pepper.

2. With wet hands, shape into walnut-sized balls.

3. Bring about 1.5 litres water to the boil in a large pan with the olive oil and a little salt, drop in the meatballs, cover and simmer gently for 30-35 minutes until the rice in the meatballs is tender.

4. In a bowl beat the 2 eggs until frothy, add the lemon juice little by little, then, whisking constantly, 2-3 ladles of hot broth.

5. Slowly pour the mixture back into the soup while shaking the pan, and don't let it boil again.

6. Sprinkle with the remaining herbs and pepper and serve at once.

Tip: The rice cooks inside the meatballs, so it goes in raw – that's what makes them soft and tender. Reheat leftovers gently without boiling, so the avgolemono doesn't curdle.