Last Updated on April 4, 2017

Makes 8 Servings
Hands-on-time: 30 minutes
Total preparation time: 60 minutes

2 quarts chicken or beef stock
5 bay leaves
Kosher salt
Finely milled black pepper
1 pound loaf country white bread, crusts removed
2 cups whole milk
1 1/2 pounds ground beef
1/2 pound ground pork
2 large eggs
1/4 cup grated fennel
4 shallots, finely chopped
3 tablespoons roasted garlic puree
2 tablespoons parsley
2 tablespoons dill
2 tablespoons mint
1 teaspoon grated lemon rind
1 cup short grain rice
4 eggs, separated
1/2 cup lemon juice
Extra virgin olive oil

Preheat oven to 275 degrees F.  Combine 2 quarts water with the stock, bay leaves, and desired amount of salt in a large stockpot and bring to a boil over high heat. Break the bread into pieces and place in a bowl; add milk and set aside.

Combine beef, pork, eggs, fennel, shallots, garlic puree, 2 tablespoons parsley, 2 tablespoons dill, the mint, lemon rind, and desired amount of salt and pepper in a large mixing bowl. Squeeze excess milk from bread; add bread and rice to meat mixture. Using an ice cream scoop, form equal size meatballs and transfer to a baking sheet. Drop meatballs into boiling stock, reduce heat to medium and poach meatballs until rice is cooked, 1 to 1 1/2 hours.

Just before serving, place egg yolks in a bowl; whisk in 2 cups warm broth and set aside. In the bowl of a food processor, whip egg whites 1 minute. Add lemon juice, remaining 2 tablespoons dill, and desired amount salt and pepper. With machine running, add yolks. Pour mixture over hot soup.

To serve, divide meatballs into soup plates. Ladle soup over meatballs and garnish with remaining 2 tablespoons chopped parsley and a drizzle of olive oil.