Step 1

Combine all of the meatball ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for about 15 minutes.

Step 2

Roll the meatballs out into golf ball sized balls and place in a large dish.

Step 3

Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.

Step 4

Cover the pot and let them simmer for 30 minutes.

Step 5

Remove the meatballs from the pot and place in a clean dish.

Step 6

Add one more cup of water to the stock in the pot.

Step 7

Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.

Step 8

Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.

Step 9

Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.

Step 10

Taste it for seasoning and add more salt if needed.

Step 11

Place the meatballs back in the soup and simmer a few minutes.

Step 12

Serve with some crusty bread.

Step 13

Enjoy!