Avgolemono Meatball Soup

Ingredients:

1 lb ground beef
1 onion, finely chopped
1/4 c. cooked white rice
3 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill
2 tbsp. extra virgin olive oil
Pinch of ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground black pepper
All-purpose flour for dredging
5 c. beef broth
1/4 c. unsalted butter or margarine
1 green onion, finely chopped
2 large eggs
Freshly squeezed juice from 1 lemon (about 1/4 c.)

Cooked rice for serving (optional)

Directions:

1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter. As you finish making the meatballs, roll them in a platter filled with some flour until coated on all sides and set aside in the refrigerator until needed (unless you are cooking right away).

2. In a pot, bring the broth, butter, and green onion to a boil over high heat. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.

3. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly. Add a ladleful of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve. Serve over rice if desired.
*Courtesy of http://super-supper.livejournal.com/442782.html