1. Place minced meat in a large bowl.
2. Add Half a cup of water
3. Add the white wine
4. Add 1 egg
5. Add breadcrumbs
6. Add salt
7. Add Pepper
8. Add a few drops of olive oil
9. Mix Well
10. Place mix in saucepan and bring to boil.
11. Remove from heat.
12. Add the veal broth in a separate saucepan
13. Shape meatballs from the mix.
14. Place meatballs in broth.
15. Simmer the broth with the meatballs for about 15 minutes
16. Drain the broth in a separate bowl and leave the meatballs covered in the saucepan.
17. In a new saucepan belt 2 tablespoons of butter
18. Add 2 tablespoons of flour and mix it with the butter
19. Add the broth that you made previously adn stir well.
20. Beat 2 egg yolks and 4 tablespoons of lemon juice in a bowl
21. Add to the broth saucepan stirring well.
22. Keep cooking and stiring the broth for about 2 minutes (do not overcook this).
23. Pour the sauce over the meatballs and garnish them with the chopped parsley.

Makes 6 servings.

Note : Served best with rice.