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1
In a mixing bowl combine the beef, rice, 2 eggs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix well.
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2
Portion into heaping 1 1/2 to 2 tablespoon portions and, using your hands, shape into balls.
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3
Add 6 cups of water to a large saucepan or Dutch oven and add 1 1/2 teaspoons of salt.
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4
Bring to a low boil, then add the meatballs, one by one, and simmer until the meat is cooked through, about 10 minutes.
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5
Using a slotted spoon, remove the meatballs from the cooking liquid and set aside, covered, to keep warm.
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6
Strain the cooking liquid through a fine mesh sieve and return the cooking liquid to the saucepan and keep warm over a low fire.
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7
In a small bowl whisk the egg yolks until smooth.
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8
Add the lemon juice and whisk to combine.
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9
Slowly add 1 cup of the hot liquid to the egg-lemon mixture, whisking to combine.
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10
Slowly whisk this mixture into the remaining hot liquid in the saucepan; do not allow to boil or the sauce will curdle.
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11
Cook, stirring constantly, until slightly thickened, 1 to 2 minutes.
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12
(The liquid will still be brothy.)
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13
Add the remaining 1/4 teaspoon of salt and a pinch of black pepper, return the meatballs to the broth, and serve immediately, in shallow soup bowls, garnished with the remaining parsley.
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14
Note: Meatballs prepared in this manner may be served either as a soup or as a main course.
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15
The proportions in this recipe result in a brothy sauce appropriate for soup consistency.
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16
However, if a thicker sauce is desired, the sauce may be thickened by addition of 1 or more egg yolks and more lemon juice may be added, to taste, as necessary.
