1 kg minced beef

1 big onion, finely chopped

½ cup rice

1 bunch parsley, finely chopped

2 eggs, beaten

Salt and pepper to taste

Pinch of nutmeg, finely grated

Flour

1 carrot, chopped

1 zucchini, chopped

½ tomtato, chopped

1 sprig thyme

1 celery stick

Salt and pepper to taste

3 cups water

2 eggs

Juice of 2 lemons

-   Mix the first eight ingredients and form into meatballs then lightly coat with flour. Set aside.

-   Measure water into a pot and add carrots. Bring water to the boil then add zucchini, tomato, thyme and celery stick. Lower heat and continue to simmer until vegetables are tender.

-   Pour vegetable soup into a blender and carefully blitz until smooth. Season with salt and pepper.

-   Return soup to pot and bring to a simmer, adding a little water if soup is too thick.

-   Drop meatballs into soup and continue to simmer until meatballs are done. Check doneness by the degree of tenderness of rice.

-   Whisk the eggs in a bowl and drizzle lemon juice while continuing to whisk to incorporate.

-   Temper a ladleful at a time of the simmering soup into the egg and lemon mixture while continuing to whisk.

-   Return the tempered mixture to the soup pot over low heat and heat the soup without bringing it to the boil to keep the eggs from curdling.

-   Serve in a soup bowl.