Cook broth with chicken, onions, and carrots. Pass meat twice through a meat grinder, add half-cooked rice, finely diced and browned in clarified butter onions, cilantro, season everything with salt and pepper, thoroughly mix and shape it into small balls. Cook meatballs in the chicken broth.
In a bowl beat egg yolks to combine, add lemon juice and mix everything well. Pour egg yolk mixture into the soup, mixing all the time. Do not boil the soup to avoid curdling of egg yolks.
Sprinkle with chopped parsley leaves before serving.
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