Finely chop ½ the onion and the garlic, place in a large bowl, add the minced meat, zest of 1 lemon, rice, 1 egg, parsley and seasoning.
Mix everything together then knead by hand for 4-5 minutes.
Next take walnut size pieces of the mix and shape them into meatballs, leave to one side on a large baking tray.
Now to prepare the soup:
Add olive oil to a deep pan then add the other half of the chopped onion plus the chopped celery and sauté for 5 minutes. Slice the carrots, cut the potatoes in half and add to the pan, season and cook for a further 5 minutes. Next add the meat balls, chicken stock or water and stock cube plus bay leaf and cook for 35-40 minutes.
The last stage is the egg- lemon mix:
Whisk together the juice of 1 lemon with 2 egg yolks (we don’t use the whites) then slowly add 2-3 ladles of the soup to the egg -lemon mix, whisking all the time.
Finally pour the egg- lemon mix into the soup and shake the pan around to spread the sauce evenly.
Sprinkle with chopped parsley and serve in soup bowls with feta and crusty bread on the side.