1 lb. ground beef
1/2 c. seasoned bread crumbs
1 egg
1 tsp. grated lemon rind
1 c. water
2 beef bouillon cubes
1 tbsp. lemon juice
1 tsp. cornstarch
2 tbsp. cold water
1 egg yolk

Combine meat, bread crumbs, lemon rind; mix lightly. Shape into 12 meatballs. Bring water to boil in medium size pan; add bouillon cubes; stir until dissolved. Gently drop meatballs into simmering bouillon. Cook 8-10 minutes. Remove meatballs; keep warm. Add lemon juice to bouillon. Add cornstarch to water and stir into bouillon. Continue to cook stirring constantly, until slightly thickened. Add a small amount of hot bouillon mixture to egg yolk; beat well; stir into hot bouillon. Remove from heat and pour over meatballs. Serve with egg noodles or mashed potato. Cooking temperature is low heat and cooking time is 10 to 12 minutes. Serves 4.