Bring the water or broth, olive oil and salt over low heat in a large wide pot.
While the liquid is cooking severely, prepares the balls of meat-puffs: in a large bowl, add the minced meat or combined meat and pork meat, rice, onion, eggs, parsley, mint, salt, pepper and oil olive. Knead the ingredients well, then roll the meatballs using the palms of the hands to make about 40 to the balls a little bigger than a golf ball.
Using a large spoon or a shaken spoon, carefully slide the meatballs in the boiling liquid. Regulates the heat to maintain a simmer. Cook with the Ajar cover until the meatballs are finished and the rice tender, about 30-35 minutes.
While the meatballs will subscribe, separate the eggs. Beat the whites to form a fairly rigid meringue. In a separate bowl, beat the yolks until they are thick and foamy. Slowly beat the lemon juice to the egg yolks and then add it, slowly, slamming all the time, to the whites whipped.
When the meatballs cooked, turn off the fire. Take a large ladle of hot broth from the pot and it rains very slowly the liquid in the egg and lemon mixture as she bangs continuously and vigorously. Repeat with a second ladle of broth. Pour the mixture of eggs and lemon into the soup and tilts the pot so that it is distributed evenly. Cover the pot with a lid for 3-5 minutes to thicken the soup. Do not leave the lid too long because you will finish with an omelette!
Serve immediately.
