Whisk one egg in a bowl. Add the cream plus salt & pepper and mix through.
Chop the parsley & oregano, and slice the shallots thinly. Add them to the egg mixture and stir.
Add the mince to the bowl and mix well.
Heat half the oil in a large deep frying pan.
Spoon the mixture into the frying pan one at a time so as to create meatballs. Cook the meatballs on a low to medium heat for about 5 minutes or until cooked through. Turn occasionally.
Transfer the cooked meatballs to a plate and set aside.
Heat the remaining oil in the frying pan then chop the leek. Add the leek and cook, stirring, for 5 minutes or until softened.
Pour in the chicken stock and bring to the boil.
Add the spaghetti to the pan and separate it gently as it softens.
Return the meatballs to the pan, reduce the heat to low, and cook until the spaghetti is al dente.
Whisk the lemon juice & remaining eggs in a bowl until well combined.
Whisk 1 cup of the hot soup slowly into the egg mixture.
Gently stir the egg mixture into the pan of soup until combined.
Stir over low heat for 2 minutes or until the soup thickens slightly.
Remove from heat. Divide among serving bowls. Serve with lemon wedges.