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1
In a large saucepan, cover the rice with the water, season with salt and bring to a boil.
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2
Simmer over moderate heat until the rice is tender and the water is nearly absorbed, about 15 minutes.
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3
Transfer 1/2 cup of the rice to a blender and spread the remaining rice on a plate.
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4
Add the chicken stock to the saucepan and bring to a simmer.
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5
Add 1 cup of the hot stock to the blender, cover and puree until the rice is smooth.
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6
With the machine on, add the egg yolks and lemon juice and blend until smooth.
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7
Season with salt and pepper.
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8
Stir the mixture into the stock and keep warm over low heat.
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9
In a medium bowl, mix the lamb with the onion, mint, 2 tablespoons of the dill, 1/4 teaspoon of the lemon zest, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
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10
Form the mixture into 1-inch balls.
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11
Lightly dust the meatballs with flour, tapping off any excess, and drop them into the warm soup.
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12
Increase the heat to moderate and simmer until the meatballs are cooked through, 8 to 10 minutes.
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13
Stir in the reserved rice and the remaining 1 tablespoon of dill and 1 teaspoon of lemon zest and season with salt and pepper.
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14
Ladle the soup into bowls, garnish with dill sprigs and serve.
