Directions

1. Mix all ingredients in a bowl. Leave aside only two eggs and one lemon for the avgolemono sauce.
2. Mould the mixture well and shape into medium size meatballs.
3. Add the meatballs in a large saucepan, each one next to each other.
4. Cover with water.
5. Add 3 spoons of olive oil and simmer for 45 minutes.
6. Check regularly and add more water, if needed. Keep in mind that you should have enough stock in the end to prepare the egg and lemon sauce.
7. Prepare the egg and lemon sauce. Beat in a bowl the juice of one lemon, with two egg yolks. Gradually pour the meat stock into the bowl and stir.
8. Empty the egg and lemon sauce into the saucepan and let it stand.