Avgolemono (Egg and Lemon Soup)

For the avgolemono (egg and lemon soup), place chicken backs or carcasses with root vegetables, onion, bay leaves, peppercorns, a little sea salt and 2.5 liters of water and cook on low heat for about 2 1/2-3 hours until the liquid has reduced by about half.

Meanwhile, for the meatballs, mix minced meat in a bowl with breadcrumbs, salt, pepper, oregano, paprika, crushed garlic, nutmeg, chopped herbs, yogurt and cornmeal until well combined and form a smooth meat dough. Form into balls about 2 inches in diameter and let them steep in the strained chicken broth for about 5 minutes, until cooked through.

Lift out again and set aside and season soup with sea salt. Add long grain rice and simmer gently, covered, for about 15 minutes. Meanwhile, whisk eggs with lemon juice and a little boiling soup until it forms a smooth, creamy mixture. Slowly stir into the soup and let sit for another 3 minutes, but never boil.

Add meatballs back in, heat briefly, and serve soup in preheated cups. Garnish the avgolemono with a dollop of yogurt, lemon zest and some plucked dill.

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