2 tbsp. oil
2/3 c. parsley, chopped
2 bunches green onion, thinly sliced, including tops
2 (14 oz.) cans chicken broth
2 lbs. lean ground lamb
2 eggs
1/4 c. flour
1 tbsp. dry mint leaves, crumbled
juice of 1 lemon
1 1/2 tsp. salt
1 tsp. pepper
3 tbsp. cornstarch
3 tbsp. water

In large skillet, sauté parsley and green onion in oil until limp. Add chicken broth and bring to simmering. Mix together lamb, eggs, flour, mint leaves, lemon juice, salt and pepper and form into meatballs. Add meatballs to broth and poach until no longer pink inside, 15 to 20 minutes. Drain meatballs, reserving all broth, and transfer to serving dish. Skim fat from broth and return to skillet. Combine cornstarch and water. Add to broth.

Cook, stirring constantly, until thickened. Pour over meatballs.

Serve with spaghetti.

Serves 8 to 10.