In a bowl, combine the ground beef, grated onion, grated carrot (I use a food processor), rice, egg, dill, parsley, and olive oil. Add the spices and mix until everything is well combined.

Put some flour on a small plate. Shape the meat mixture into balls, dredge them lightly in flour, and add them to the pot.

Cut the potato into cubes and add it to the pot. Drizzle in a little more olive oil. Let everything simmer for 1 to 1 1/2 hours.

When the meatballs are cooked, turn off the heat. Squeeze the lemon and crack the egg into a bowl. Beat them together with a fork. Using a ladle, slowly add some of the hot broth to the egg mixture, whisking constantly to temper it. Add a little more broth until the mixture is warm, then pour the egg-lemon sauce into the pot. Gently shake the pot to mix. It’s ready!