• Heat stock in a large pot or dutch oven.

Make the Meatballs

• Combine ground lamb with onion, garlic, parsley, dill, egg, zest, bread crumbs, salt and pepper. Mix until very well-combined. Use your hands or a rubber spatula.
• Working with a walnut-sized amount, roll meatballs. Saute in a small amount of olive oil until lightly brown on at least 2 sides.
• Add meatballs to the hot (not boiling) stock. Bring to a low simmer. Do NOT boil. Allow to simmer for 5-10 minutes to make sure the meatballs are completely cooked. The length of time depends on the size of your meatballs.

Finish the Soup

• In a medium mixing bowl, combine lemon juice and eggs.
• Beat with a whisk or fork until smooth and creamy.
• Temper the eggs: Using a ladle, take a small amount (about 2 tbsp.) of stock and whisk into the egg mixture.
• Repeat a few more times until the egg mixture is warm. Take your time! Adding too much hot liquid at one time will scramble your eggs.
• Add the tempered egg mixture into the soup pot with the heat on low. You don't want to boil the soup from this point on, or the soup may "break" and resemble egg drop soup rather than the creamy soup we hope to achieve.
• Add the fresh spinach, and orzo or rice.
• Stir gently to combine. Taste for seasoning. Add salt and/or pepper if necessary.
• Heat gently for about 5 minutes. Again, don't allow the soup to boil.
• Ladle the soup into 4 bowls. Garnish with toast and fresh parsley.