Turkish Meatball Soup

My grandmother came from Northern Cyprus, and she used to make this awesome soup which she called "terbiyeli corbasi". I unfortunately never got her recipe before she died but this is the closest thing to it I managed to come up with. It's kind of like Greek avogolemono with meatballs in it.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1  lb  extra lean ground beef (I live in Alberta so I often use extra lean ground bison instead)
• 1  small onion, minced
• 1⁄4 cup long grain rice
• 2  tablespoons  minced fresh parsley
• 1  egg
• 1⁄8 teaspoon ground allspice
•  salt and pepper
• 8  cups low sodium chicken broth
• 2  egg yolks
• 1 -1 1⁄2 lemon, juice of
•  salt and pepper
•  chopped parsley (to garnish)

Directions

1. Mix beef, onion, rice, parsley, egg, allspice and salt and pepper to taste.
2. Pinch off small pieces 1/2" in diameter, form into balls.
3. Bring broth to a boil, add meatballs and salt and pepper to taste.
4. Reduce heat, cover and simmer 45 minutes or till meatballs tender.
5. Beat egg yolks with lemon juice.
6. Add 1 cup hot broth and mix well, add to soup and mix.
7. Remove from heat and garnish with parsley.