Giavourlakia Avgolemono

2 pounds ground lamb
1/4 cup rice
1 small onion, chopped
3 teaspoons parsley, chopped
2 teaspoons dill, chopped
2 teaspoons olive oil
5 cups stock or water
1/2 stick butter at room temperature
salt and pepper to taste

For the Avgolemono: 2 eggs + 1/4 cup lemon juice

In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1 inch balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1 to 2 minutes, this will thicken the soup. In a medium bowl beat the eggs and add the lemon juice and slowly trickle 2 ladles full of broth to temper the eggs, beating constantly to prevent the eggs from scrambling. Add to the soup.