Mix all ingredients (except carrots and onions) and shape into small balls and place into the bottom of a saucepan. Place carrots and potatoes over the meatballs. Cover all with water and bring to a boil. Keep at a boil until all vegetables are soft. Continually skim the top of the water during the boil and add 1/4 stick of butter.
In a separate bowl, combine 2 eggs, lemon juice to taste and two heaping teaspoons of cornstarch. When the vegetables are cooked, add boiling water from the pot to the egg mixture. Then gradually add the egg mixture back to the pan. Let cook and serve.