This hearty soup features small rice-studded lamb meatballs simmered in their broth and thickened with a lemon-egg mixture. It is a traditional, satisfying dish for everyday meals or guests, finished with a drizzle of mint butter.
Thoroughly mix the ground lamb, grated onion, rice, flour, salt, and black pepper. Roll the mixture into small, chickpea-sized meatballs.
Bring the water to a boil and add the meatballs one at a time. Simmer over low heat for 20 minutes, until the meatballs and rice are thoroughly cooked.
Whisk the egg, flour, and lemon juice together. Add a ladleful of the simmering soup to warm the mixture, then slowly pour it into the soup while stirring. Important: Do not boil the soup after this step.
Melt the butter, add the dried mint, and cook for a few seconds. Drizzle over the hot soup and serve immediately.
Important: The soup should be gently simmering as you add the tempering, but do not let it boil afterward or the egg will curdle. Allergens: Contains eggs and gluten (flour); it is not suitable for people with related allergies.
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