In a large bowl, combine ground beef, grated onion, uncooked rinsed rice, chopped parsley and dill, one egg, oregano, salt, and pepper. Mix gently but thoroughly with your hands until evenly incorporated.

Form mixture into golf ball-sized meatballs and place on a tray. Chill meatballs in refrigerator for 15-20 minutes to firm up.

Bring chicken broth and olive oil to a gentle simmer in large wide pot. Add chilled meatballs carefully to the broth.

Cover and cook over low heat for about 30 minutes until rice is tender and meatballs are fully cooked.

In a bowl, whisk 2 eggs and gradually add lemon juice while continuing to whisk.

Slowly temper the egg-lemon mixture by adding a ladle of hot broth while whisking constantly. Continue adding broth gradually until mixture is warm.

Pour tempered mixture back into pot with meatballs, stirring gently. Heat over very low heat until sauce thickens slightly. Do not boil or eggs will curdle.

Serve warm with fresh herbs and lemon wedges if desired.