In a large bowl, combine ground beef, grated onion, garlic, breadcrumbs, one egg, oregano, parsley, salt, and pepper.

Shape the mixture into uniform 1-inch diameter meatballs.

In a large pot, bring chicken broth to a gentle simmer over medium heat.

Add the meatballs to the broth, cover, and cook for 15 minutes until fully cooked through.

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

Slowly temper the egg mixture by whisking in one cup of the hot cooking broth in a steady stream to prevent curdling.

Reduce the pot heat to low and stir the tempered egg-lemon mixture back into the pot with the meatballs.

Stir gently for 2 minutes until the sauce thickens and coats the meatballs, ensuring the liquid does not reach a boil.