Methods:

1. Make the Meatballs:
   • In a large bowl, mix all meatball ingredients until well combined.
   • Form equal-sized meatballs and place them on a tray.
   • Refrigerate meatballs for 10-15 minutes.
2. Cook the Meatballs:
   • Pour water into a large pot or Dutch oven and bring to a boil.
   • Lower to a simmer, then add meatballs one by one.
   • Cover and simmer for 20 minutes.
3. Make the Avgolemono Sauce:
   • In a bowl, whisk together eggs and lemon juice.
4. Finish the Soup:
   • When meatballs are cooked, ladle 1-2 cups of hot soup into the egg-lemon mixture to temper it.
   • Stir the tempered mixture back into the pot.
   • Simmer for 2-3 minutes without boiling.
   • Season to taste, then let the soup cool for 5-10 minutes before serving.

Enjoy your delicious Giouvarlakia soup!