Meatballs With Egg-Lemon Sauce - cooking recipe

Ingredients

1 lb. ground chick
1 small onion, finely chopped
1/4 c. rice
1/4 tsp. chopped mint
1/4 tsp. chopped parsley
4 eggs
salt and pepper to taste
flour
1 bouillon cube
juice of 2 lemons

Preparation

Combine first five ingredients, 1 egg, salt and pepper in bowl; mix well.
Shape into meatballs; coat with flour.
Dissolve bouillon cube in 2 1/2 cups water in saucepan.
Bring to a boil; add meatballs.
Simmer for 20 minutes.
Drain, reserving liquid. Beat lemon juice into remaining well beaten eggs.
Add half the hot liquid to egg mixture gradually.
Stir egg mixture into remaining hot liquid.
Pour over meatballs.
Let stand for several minutes.