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Polpettine with lemmon sauce:
 
- 250 grs. of minced meat
- ½ onion, 50 grs. of rice
- a spoonful ao sauce of tomato
- a parsley
- 112 the. of broth of meat, salt and pepper
- for the sauce: 4 eggs, two spoonfuls of water
- a lemon, two spoonfuls of broth, 1 cooking cube.
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Place in abowl the meat, half finely diced onion, the uncooked rice, parsley, tomato sauce, add salt and pepper. Mix well and form small meat balls the size of a wainut.
In a casserole add the broth and bring to the boil. Once boiling, add the "polpettine" cover and cook for 18-20 minutes.
In the meantime prepare the sauce. Break the eggs in a small casserole, add water and beat energetically with a whisk until the eggs become frothy.
At this point, add two spoonfuls of hot broth and then until little add the juice of the lemon. Cook the sauce in a bagnomaria in a low flame until dense.
Leave it to for about ten minutes. Remove the "polpettine" from the broth, arrange them on serving dish, pour over the sauces and serves.
 
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