Greek soup with meatballs and eggs

It turns out to be quite thick and velvety. The lemon and egg sauce adds a pleasant sourness.

Ingredients

• Onion 2 jokes
• Minced meat 500 g
• Rice 150 g
• Eggs 3 pieces
• Water 1 600 ml
• Salt taste
• Ground black pepper taste
• Carrot 1 piece
• Vegetable oil 1-2 tbsp. spoons
• Lemon 1 piece
• Flour 1 tbsp. a spoon
• Greens taste

Directions

1. Chop 1 onion and mix with minced meat, rice, 1 egg, a few tablespoons of water, salt and pepper.
2. Form into small meatballs about the size of a walnut.
3. Chop the second onion, chop the carrots into small pieces or grate on a medium grater.
4. Heat oil in a saucepan over medium heat. Fry the onions for 4-5 minutes, add the carrots and cook the same amount.
5. Choose pans with a thick bottom.
6. Pour hot water into a saucepan, bring to a boil and dip the meatballs into it. Season with salt and simmer for 30 minutes.
7. Take the remaining eggs, separate the whites from the yolks and beat separately. Squeeze the juice out of the lemon and add to the yolks.
8. If you want less acidity in taste, do not use all of the juice from the fruit.
9. Combine whipped whites and yolks. Add flour gradually, stir constantly so that there are no lumps left.
10. Add a few tablespoons of broth from a saucepan to the egg-lemon mixture and stir.
11. Pour the mixture into the soup gradually, stirring constantly. Cook over low heat for literally 2 more minutes, continue stirring.
12. Sprinkle with herbs before serving.