When my mother used to make my great-grandmother Margi’s delicious meatball soup, she would tell us how she spoke about her beautiful house in Smyrna — the garden, the neighborhood, her friends and neighbors, and how much she missed her home there.

STEP 1

In a bowl, mix the ground beef, blended onion, rinsed rice, parsley, dill, olive oil, egg white, salt, and pepper. Refrigerate for 15 minutes.

STEP 2

Shape into round meatballs, about the size of a large walnut. Place the chopped dill in a tray and roll the meatballs in it so they get lightly coated.

STEP 3

In a pot, heat the olive oil and lightly sauté the meatballs, shaking the pot gently so they brown on all sides.

STEP 4

Slowly add the boiling water using a large scoop, pouring it down the sides (not directly over the meatballs). Simmer gently for 25 minutes.

STEP 5

For the avgolemono sauce, dissolve the cornstarch in the lemon juice and water. Beat the eggs and add the lemon mixture.

STEP 6

Gradually whisk in 4 large scoops of the hot broth, one at a time, to temper the eggs.

STEP 7

Slowly pour the egg-lemon mixture back into the pot, shaking it gently for about 30 seconds, then turn off the heat.

STEP 8

Add the goat butter, shake gently, and let it melt into the broth.

Serve it with a glass of Gratsi White — its crisp, balanced flavor pairs perfectly with the lemony warmth of this Greek classic.