In a medium bowl, combine ground chuck, onions, rice, parsley, salt and pepper with cold water. Mix well and shape into meatballs, 1 1/4 inches in diameter.

In a large pot, combine bouillon cubes, butter and 4 cups water. Bring to a boil. Drop the meatballs carefully into the boiling liquid. Reduce heat and simmer, covered for 50 minutes.

Lemon Sauce:

2 Tblsp. butter
3 Tblsp. flour
3/4 tsp. salt
1 - 13 1/2 oz. can chicken broth
3 Tblsp. lemon juice
4 egg yolks
1 Tblsp. chopped parsley

Sauce: Melt the butter, whisk in the flour and salt until smooth and gradually stir in the chicken both and lemon juice. Cook over very low heat, stirring until mixture boils. In a small bowl, beat the yolks slightly and slowly beat in a small amount of the hot mixture. Then add this mixture to the rest in the pan, and stirring constantly over low heat until thickened sauce. Remove and stir in parsley.

With a slotted spoon, remove the meatballs to a serving dish, pour lemon sauce over them and sprinkle with chopped parsley. Serve with cooked rice or mashed potatoes. Serves 6-8 people

You can also make smaller meatballs and serve them alone as an appetizer.  The recipe is really delicious!!!