Konigsberger Klopse (German Meat Balls)

2 slices bread torn in small pieces and soaked in 1/4 cup milk
3/4 lb. ground pork
3/4 lb. ground beef
2 eggs
1/4 cup finely chopped onion or 1 tbl. dry minced onion
3 tbls. chopped fresh parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. lemon rind
1 tsp. lemon juice
1 tsp. worchestershire sauce

Combine all ingredients and shape in 1-inch balls (about 48). Drop into 5 cups boiling beef bouillion or stock. Simmer, covered, for 10 minutes. Remove and cover. In saucepan melt 1 cube or 8 tbls. butter. Add 1/2 cup flour. Stir and cook until smooth. Add four cups of broth and cook smooth. Stir in 4 tbls. sour cream or 4 tbls. lemon juice or more to taste. Pour gravy over meatballs and serve with spatzle.