In a large bowl, combine the lean ground beef, minced onion, dill weed, 1 egg, crushed garlic, salt, and black pepper.

Thoroughly mix the ingredients until well combined.

Shape the mixture into small meatballs.

Lightly dredge the meatballs in flour.

Set the meatballs aside.

Heat the beef broth to a boil in a large pot.

Gently drop the meatballs into the boiling broth.

Add the uncooked long grain rice to the pot.

Reduce the heat to low and simmer for approximately 35 minutes, or until the rice and meatballs are cooked through.

Stir in the lemon juice and fresh dill.

Serve hot, optionally with a dollop of yogurt on top.