Ingredients

2 lbs ground lamb
1/4 cup rice
1 small onion, chopped
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or water
1/4-1/2 cup butter, room temperature
salt and pepper

For the Avgolemono

* 2 egg
* 1/4 cup lemon juice

Directions

In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.Mix very well and shape into 1″ balls.In a large pot add the stock or water along with the butter and bring to a boil.Add the meat/rice balls and cook at a simmer for about 30 minutes.If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.

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