Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe

INGREDIENTS

500 g

lean minced beef (18 ounces)

1/4

of a cup long-grain rice (not boiled)

1/2 cup

parsley, finely chopped

medium sized onion, finely chopped

egg

tbsps olive oil

1/2

carrot, grated (optional)

tbsps fresh dill, finely chopped (optional)

1 tsp

salt

1 pinch

coriander

freshly ground pepper

eggs

juice of 2 lemons

1 tbsp

flour