-
1
Place the onion and garlic in the food processor or blender and puree.
-
2
Note to cooker- I found that when I tried to do this, it didnt puree very well.
-
3
Even when I left the onion and garlic in chunks in the meatballs, at the end, you dont notice.
-
4
put the puree in a mixing bowl with the meat, cinnamon, allspice, salt, pepper, 1 beaten egg and bread crumbs.
-
5
Mix together by hand and set aside.
-
6
In a large pot, bring the meat stock to a boil.
-
7
Add the rice and reduce the heat to a gentle boil
-
8
Have a bowl of cold water to you while you work.
-
9
Wet your hands and divide the meat mixture into 6 or 8 parts and shape each into a large meatball.
-
10
Put them into the simmering liquid and partially cover the pot.
-
11
Cook 1 1/2 - 1 3/4 hours.
-
12
NOTE: Doesnt need to be that long.
-
13
I cooked it for an hour ... a little over an hour and the rice and the meat were cooked.
-
14
Also another thing- check the soup every once in a while because I found that the liquid evaporates easily and I had to keep adding water so the soup wouldnt burn.
-
15
During the last 15 minutes of cooking, beat the lemon juice with the remaining eggs.
-
16
Pour one ladle of the stock into the egg/lemon mixture.
-
17
Reduce the heat under the soup to the lowest simmer and slowly add the egg/lemon mixture.
-
18
Stirring constantly, allow the soup to thicken but make sure the liquid doesnt come to a boil or the eggs will cook and they will form clumps in the soup.
-
19
When the soup is thickened, remove from heat.
-
20
And then you serve.
-
21
enjoy.
