1 1/2 lbs. ground beef
1/3 cup uncooked rice
1/2 cup canned tomatoes
1 large onion, finely chopped
3 tablespoons fresh parsley, minced
salt and pepper
2 eggs, beaten
6 cups bouillon

Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface.

Sauce:

2 eggs, beaten
juice of one lemon

To make egg and lemon sauce, beat eggs well, stir in lemon juice and 1 tablespoon of broth (in which the meatballs were cooked).

Makes an unusual hors d'oeuvre.

Variation: Supply toothpicks and serve without the sauce.

Submitted by: CM