1 lb. lean ground beef
1/2 lb. lean ground pork
1/3 c. uncooked rice
2 eggs
1 lg. onion, grated
3 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
8 c. beef stock, fresh or canned
1/2 c. plain yogurt

In a bowl combine the meats, rice, 1 egg, onion, 2 tablespoons parsley, and salt and pepper to taste. Bring the beef stock to a boil in a large saucepan. Shape the meat mixture into 1-inch balls and drop them into the stock. Simmer about 40 minutes, or until rice in a meatball tastes tender when tested.

Beat the yogurt together with the remaining egg and just before serving pour the mixture into a soup tureen. Add the soup, a little at a time, stirring so that the egg does not scramble. Sprinkle the soup with the remaining parsley.