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THE SOUP BASE:
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1. The soup is best made on your conventional burner. Simmer the first 7 ingredients together 2 hours. Skim off fat and strain broth.
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2. After the meat ball is cooked in the broth and has been removed (see below), beat the egg yolks and lemon juice together. Beat in a little of the hot soup.
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3. Add to the remaining hot soup and stir until smooth and thickened. Soup can be cooked a few minutes more, if needed, but do not let it boil after adding the egg mixture.
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STUFFING FOR ONE MEAT BALL:
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1. Cook the onion in the butter for 5 minutes in a covered container in the microwave oven.
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2. Stir in the remaining ingredients and chill for easier handling.
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THE MEAT BALL:
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1. Mix all the above ingredients thoroughly. Pat into a large circle. Pile the stuffing mixture in the center and form the meat mixture into a ball that completely encases the stuffing. Tie the meat ball into a piece of well-washed cheesecloth.
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2. Put the finished meat ball into a large casserole and pour the soup broth over until the meat ball is half covered. Cook, covered, in the microwave oven for 8 minutes.
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3. Turn the meat ball over and cook, covered, for 6 to 8 minutes more or until done. Remove the meat ball and thicken the soup as directed above.
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4. Remove the cheesecloth and place the meat ball in a serving dish. Add some of the soup. Cut into 4 wedges. Serve in soup bowls with the broth ladled over.
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