Melt butter in or add oil to a Dutch oven. Add onions and saute until golden brown, stirring often. Remove about a third to a medium-sized bowl and set aside. Add broth to Dutch oven, cover and bring to a gentle simmer.
Add ground beef, lamb or a mixture to the bowl with the onions, along with egg, two tablespoons rice, garlic, salt, and oregano or Greek seasoning. Mix together. Form into small meatballs the size of a marble (what we used to call a “boulder” with is a slightly larger marble works well.) No more than a scant inch across. Roll meatballs in parsley.
When meatballs are finished, add, along with the last two tablespoons rice to the broth. Cover and simmer 20 to 25 minutes, until rice is tender and meatballs are cooked through.
In the meantime, heat cream in a medium-sized saucepan, add cheese and stir over low heat until the cheese is smooth and melted. In a small bowl or cup, mix the cornstarch with the water and add the slurry to the cheese mixture. It will become very thick.
Whisk vigorously, adding about a cup and a half of the broth to the mixture. Allow to come just to a boil, whisking, until thickened. Turn off heat and add a little more broth to thin the mixture so it will easily incorporate into the soup.
Skim any excess fat from the top of the soup. Add the cream/cheese/broth mixture to the soup, gently stirring, being careful not to break up the meatballs. Heat through, but do not boil.
To serve, pass bowls of the finely sliced green onion and additional Parmesan, shredded.
* Note for my sister, I added the additional two tablespoons of rice to the broth, Mom didn’t.
Keywords: Bargain Meal of the Week, Beef Stock, Cheese, Cream, Eggs, Family Recipe, Greek, Green Onion, Ground Beef, parmesan, Rice, Soup