1 lb. hamburger
1/4 c. rice, uncooked
1 sm. onion, diced
Salt
Pepper
1 egg
1 lemon
4 c. chicken broth
Flour

Put broth into a large saucepan on medium heat. Combine in mixing bowl hamburger, rice, onion, salt, and pepper. Sprinkle small amount of flour on wax paper. Make small meatballs and roll in flour until completely covered. Place meatballs into broth and simmer on low heat for approximately 1 1/2 to 2 hours. DO NOT BOIL! Meatballs will float to the top when they are cooked. Let soup cool for 1/2 hour. In a small bowl, remove 1/2 cup broth. Add egg and juice of 1/2 lemon to broth, stirring constantly. Add this mixture to soup. You may add more lemon juice to taste.