Finely chop the garlic clove, the onion, the carrot and almost all the parsley (we leave a little to decorate). We grate half a lemon. It we mix well along with the minced chicken meat, rice, salt and black pepper to taste.
We form the meatballs (I have made them small and I have 22) and keep them in the fridge while we heat the broth in a saucepan. When it boils gently, submerge the meatballs and cook them over low heat for 20 minutes. they have to stay well coveredIf this is not the case, add more broth or water.
In a deep bowl, beat the egg and add the juice of half a lemon. Add a scoop of broth and we remove without stopping, to prevent the egg from coagulating. Add another scoop of broth and continue beating. We repeat a third time.
Now it’s time to slowly pour the mixture of broth-egg-lemon juice into the saucepan and stir gently to do not damage the meatballs. Heat the whole again, at a mild temperature, removing the saucepan from the heat before it starts to boil.
We finish the soup by adding the rest of the chopped parsley and rectifying salt and pepper if necessary. We can give it an extra touch of flavor with a pinch of ground nutmeg, but this is optional. We serve immediately.