Place beef, onion, 1 egg, rice, herbs, 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper in a large bowl. Knead mixture until smooth. Using damp hands, form mixture into 30 meatballs, place on a large tray and refrigerate for 20 minutes.
Place 1.5L water, 3 tsp salt and remaining 1 tbsp olive oil in a large saucepan. Bring to the boil, then reduce heat to medium and gently add meatballs. Cook, covered, for 25 minutes or until meatballs are cooked through. Remove pan from heat.
Whisk remaining 2 eggs and lemon juice in a bowl. Add 60ml hot soup and whisk until combined. Stir egg and lemon mixture back into saucepan of remaining soup, return pan over medium heat and cook for a further 3 minutes or until heated through; do not allow soup to boil. Serve scattered with extra parsley.
As seen in Feast magazine, Issue 11, pg103.
Photography by Peter Georgakopoulos