Giouvarlakia (Greek Meatball Soup)

Blend onion, garlic, mint and parsley with olive oil and add to a bowl. Continue by adding beef, egg, rice, 2 teaspoons salt and pepper. Mix very well with your hands. Wrap the bowl in plastic and place it in the fridge for 30 minutes or overnight.

Unwrap and shape little meatballs. Set aside.

In a pot, add boiled water and butter. When butter dissolves, add remaining 1 teaspoon salt and pepper. Gradually add the meatballs. Simmer until rice is fully cooked, usually 30–40 minutes. If needed, feel free to add more water. For a nice thick sauce, when giouvarlakia are cooking, the water in the pot must not completely cover them.

Make the egg-lemon sauce. Add to the meatballs. Season to taste. Serve hot!

For the egg lemon sauce:
Start making the sauce when you move your pot or saucepan off heat to cool down a bit.

In a glass of water, add the lemon and corn flour; mix enough. If making soup, add 6 teaspoons corn flour; if not, add 4 teaspoons.

In a large bowl, whisk the eggs until little bubbles form on the surface. Add water and whisk a bit more. Add lemon juice and mix.