Düğün Çorbası (Turkish Wedding Soup) with Lemon and Egg

**Prepare the Meatballs:** In a bowl, combine the ground lamb or beef, grated onion, rice, egg, 1 tsp dried mint, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well with your hands until all ingredients are incorporated.

Roll the mixture into small meatballs, about 1/2 inch in diameter. Place them on a plate.

**Cook the Meatballs and Rice:** Bring the chicken broth to a boil in a large pot or Dutch oven. Gently add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 20 minutes, or until the meatballs are cooked through. If the rice wasn't pre-cooked in the meatballs, add an additional 1/4 cup of rice into the broth when the meatballs are added.

**Prepare the Lemon-Egg Mixture (Tempering):** In a small bowl, whisk together the egg yolks, lemon juice, and flour until smooth. This mixture is crucial to prevent curdling in the soup.

**Temper the Soup:** Gradually add about 1 cup of the hot broth from the pot to the lemon-egg mixture, whisking constantly to temper it. This slowly raises the temperature of the egg mixture to prevent it from curdling when added to the soup.

**Combine and Simmer:** Pour the tempered lemon-egg mixture slowly into the pot with the meatballs and broth, stirring constantly. Simmer the soup on low heat for another 5-10 minutes, stirring occasionally. Do not boil, as this may cause the soup to curdle.

In a small pan, melt the butter over medium heat. Add the 1 tsp dried mint and red pepper flakes (if using). Cook for about 30 seconds until fragrant.

**Season and Serve:** Season the soup with salt and black pepper to taste. Ladle the soup into bowls and drizzle with the melted mint butter. Serve hot.

**Garnish:** Sprinkle with additional dried mint and red pepper flakes (optional).