Combine all the above ingredients (except the flour and stock), mixing thoroughly. Make 1 ounce meatballs (approximately 20-25 meatballs). Refrigerate for 15 minutes. (This will keep the meatballs from falling apart while cooking).
Put some flour in a shallow bowl. Roll meatballs in flour, shaking off excess flour. Set to the side.
In a soup kettle, bring stock to a boil. Reduce heat, add the meatballs and cook covered gently for 25 minutes. Keep soup warm.
Make the Avgolemono Sauce (tempered with the warm stock).
Slowly add the sauce, whisking into the soup. Season with salt and fresh ground pepper. Serve.