Combine meat, onion, salt, pepper, parsley, 1/4 cup rice and egg. Shape into 30 small balls and dust with flour.
Boil water or stock, tomato juice, butter and salt. Drop in meat balls and remaining rice. Cover and simmer for about 35 minutes. Remove from heat.
Beat eggs with 2 tablespoons water and by spoonfuls add about 1/2 cup of soup, while stirring. Add lemon juice. Pour egg mixture gradually over the meat balls and remaining soup stirring continuouly. Serve at once.