Greek Meatball Soup (Youvarlakia)

Step 1: Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia from breaking up when boiled. Form into 1 1/2 inch meatballs (youvarlakia) and set them aside.

Step 2: In a large saucepan, add 2 1/2 cups water and bring to a boil. Turn the heat down and gently add the meatballs. Cover and cook for 20-25 minutes. The water should be enough to cover the meatballs; add some more warm water if needed.

Step 3: To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and the flour and whisk well. Temper the egg mixture by adding a ladle of hot soup to the bowl and whisk quickly so the eggs don't cook. Add one more ladle and whisk again until combined.

Step 4: Stir the egg lemon sauce into the meatballs and cook for 2-3 minutes over medium heat, until warm but not boiling. Serve immediately - this soup doesn't keep well! If desire, garnish each bowl with chopped parsley.