Very flavourful lamb meatballs. The asparagus and lemon flavour went perfect with this recipe.

1. Combine ground lamb, rice, onion, garlic, parsley, mint, oregano, salt, and pepper in a bowl. Add egg to mixture and mix well. Place flour in a shallow dish. With wet hands, shape into walnut-sized balls. Roll meatballs in flour and shake off excess.

2. Heat four cups of the chicken broth in a Dutch oven or a deep large skillet until boiling. Carefully place the meatballs in a single layer on the bottom of the pot. Gently simmer covered, over low heat for 25 min. Remove the lid and add the asparagus while you make the sauce, being careful not to over cook. You want it cooked till just crisp tender.

For the sauce:
1. Using a whisk, beat the eggs in a medium bowl until frothy. Add plenty of salt and white pepper. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs.

2. Remove pot from heat and slowly add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle.