Chop onion finely, soak roll in water. When soaked press all water out of the roll before you add it to the meat in small pieces.

Mix meat with onions, eggs, salt, pepper and roll until you get a smooth meat dough.

Add the bread crumbs.

Form meatballs, not too big and not too small (diameter about 2 inches).

Make the broth from scratch or use organic instant broth.

Add chopped onion and spices to the broth.

Heat the broth and add more salt if needed.

Place the meatballs into the broth and let them cook on low heat for about 10 minutes. Remove laurel leave, pepper and pimento corns; let meatballs in the broth for another 10 minutes.

Remove with a slotted spoon from broth, and keep warm.

Heat butter and add flour while stirring, it should not get brown.

Add broth, continue stirring until the liquid is combined with the flour and gets thick. Add drained capers and heavy cream.

Add lemon juice, salt, pepper to taste.

Don’t bring the sauce to a boil anymore, have heat reduced to the lowest temperature.

Mix in egg yolk, then place meatballs into the sauce.

Serve with boiled potatoes or white rice. Decorate it with some parsley leaves.