|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned chicken broth||46 Ounce (1 Can)|
|Lean ground beef||1 Pound|
|Rice||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Lemon||1⁄2 , juiced|
|Water||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
Saute onion lightly in margarine in saucepan.
Add chicken broth.
Bring to a simmer.
Combine ground beef, 2 tablespoons water, salt and pepper in bowl; mix well.
Shape into small balls.
Add to broth in saucepan.
Simmer for 10 minutes.
Stir in rice.
Simmer for 20 minutes or until rice is tender and meatballs are cooked through; remove from heat.
Beat eggs with lemon juice and 1/4 cup water in bowl.
Pour gradually into soup, stirring constantly.
Ladle into soup bowls.
Sprinkle servings with parsley.