Giouvarlakia (rice meatballs)

In a bowl, place the mince, 2-3 pinches of salt, pepper, the cumin, the rice, the grated onion, the chopped parsley and one of the eggs.

Mix well, and let rest for half an hour in the fridge.

In a large pot, bring water to the boil, with salt and the oil.

Roll the mince mixture into medium sized balls, and place them into the boiling water.  Let simmer over medium heat for 25 minutes.

Lower the heat.  In a bowl beat the second egg and add the juice of the lemons, while continuing to beat.  Ladle a little of the hot soup into the egg mixture, gently and while continuing to beat it.  

Having warmed the egg mixture, pour it into the soup pot, stirring gently, and raise the heat to medium.  Let cook for 5 minutes, and serve.