In a large mixing bowl, combine ground beef, rice, grated onion, parsley, dill, one egg, olive oil, salt, and pepper.

Knead the mixture by hand for approximately 5 minutes until the proteins are well-developed and the mixture is cohesive.

Shape the mixture into small, uniform spheres approximately 3cm in diameter.

Bring the chicken stock to a simmer in a large pot over medium heat.

Gently lower the meatballs into the simmering stock, reduce heat to low, cover, and cook for 40 minutes.

In a separate bowl, whisk the remaining two eggs with the lemon juice until frothy.

Slowly temper the egg-lemon mixture by gradually adding two ladles of hot broth while whisking continuously to prevent curdling.

Pour the tempered mixture back into the pot, shaking the pot gently to distribute the sauce evenly.

Heat the soup for 2 minutes on the lowest setting without reaching a boil to thicken the sauce.

Remove from heat and allow to rest for 5 minutes before serving.