Yiouvarlakia soup.

Directions

1. For the meat balls.Wash the rice in cold water and mix the rest of the ingredient together.
2. Roll the mince meat into small balls.
3. Heat 3 liters of water in pan (just warm) and slowly drop the balls and when it gets to boiling point lower the heat,add salt and cook for 50 minutes app.
4. 5 minutes before finishing time beat all the eggs, add the lemon juice, continue whisking, then take a ladle from the hot broth and add to the egg mixture, do this 4-5 times.
5. Turn the heat off from the pan, slowly pour the lemon egg mixture in the meat balls, stirring continuously for a minute.