Middle East Spread - Egg And Meatball Soup

Non-Vegetarian:
Egg And Meatball Soup(Shawrbat Bayd Bil-Kufta):
Ingredients:
200g minced meat; 1/2 cup vermicelli; 2 eggs; 2 onions; 1 tbsp lime juice; 100ml chicken stock; 1/2 tsp cinnamon powder; 10-12 almonds; 1 tbsp coriander leaves(chopped); 2 tbsp vegetable oil; 1 tsp red chilli powder(optional); salt to taste;
For Garnishing:
1 tsp parsley(chopped);

Method:
Mix the minced meat and the salt, one egg, one chopped onion, chopped coriander and chilli powder and 1 tsp oil.Mix well and shape into small balls.Keep aside.Heat the rest of the oil in a pan and add one sliced onion and fry till a light golden brown.Add the chicken stock, almonds, cinnamon, and about 50ml water and bring to the boil and add the meatballs and the vermicelli.Continue to cook over a medium flame for another 5-6 minutes till the meatballs are cooked.Just before removing soup from fire, in a bowl beat the remaining egg and mix in the lime juice and add to the meatball soup.Cook for 30 seconds and put off the flame.Garnish with chopped parsley and serve hot.