Just skip the carrots or add some zucchini to replace it. This is a fantastic soup.

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 /2 lb each Ground beef and Ground pork
1 Onion, minced
1 Garlic clove, minced fine
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only
In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.