This recipe for Greek Lemon Soup comes to us from chef Bill Bradley of the Wine Spectator Greystone Restaurant at the Culinary Institute of America's campus in the Napa Valley.

Yield: 1 gallon

In a large bowl, mix together the pork, garlic, onion, lemon zest, mint, parsley and egg yolk. Add the bread crumbs, milk, salt and pepper and mix well. Form mixture into 3/4 inch meatballs. Place on an oiled baking sheet and bake the meatballs until done, about 25 minutes. Reserve.

Bring the stock to a boil in a soup pot. Add the rice, salt and pepper. Lower heat and simmer slowly, uncovered, until the rice is done but still firm, about 15 minutes. Strain the rice from the stock, reserving stock, Once cool, combine the stock with the meatballs.

Combine the eggs and cream. Reserve.

Chiffonade the spinach, reserve.

To serve:
Heat the meatballs and rice with a little stock in a sauté pan. Add the spinach Chiffonade and reduce stock by half.