Methods:
Start by making the meatballs. Place all the ingredients for the meatballs in a large bowl and mix until everything is well incorporated and you have a smooth mixture. Form meatballs with your hands and place them on a platter or tray. Try to make them as equal in size as possible — use a cookie dough scoop if you like. Place the meatballs in the fridge for 10-15 minutes. Meanwhile, pour the water into a large pot or Dutch oven and bring it to a boil. Lower to a simmer and add the meatballs to the pot one by one. Place a lid on the pot and simmer for 20 minutes. While the meatballs are cooking, make the avgolemono sauce by whisking the eggs and lemon juice together in a bowl. When the meatballs are cooked, take 1-2 ladles of soup from the pot and mix it with the avgolemono to temper it. Add the mixture to the pot and simmer for 2-3 minutes without bringing it to a boil. Season to taste and let it cool for 5-10 minutes before serving. The soup will thicken as it cools down.
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