In a large bowl mix the chopped spinach, the whisked eggs, flour, crumbs, salt and pepper. The mixture should be solid, to hold up in frying. Add flour and crumbs by the tablespoon if it is too loose.

In a large pan, heat ¼ inch of oil on medium-high to high, adjusting heat as you go.

With a large cooking spoon (or wet hands), scoop from the spinach mixture and gently place in the hot oil. Keep on one side until firm and browned, about 4 to 5 minutes, then flip to the other side for 4 or so minutes. Remove from the pan to a plate lined with paper towels and continue in batches with the remaining egg and spinach mixture.

When done frying, remove the pan from the heat and carefully drain most of the oil, leaving about 1 tablespoon with no spinach bits.

In a small bowl mix the boiling water with the chicken soup powder until well dissolved. Add the lemon juice, salt and pepper and mix well. Pour into the pan and heat on medium until it comes to a boil. Taste and adjust the levels of lemon and salt to your liking.

Carefully slide the spinach rissoles into the sauce, partially overlapping, to allow all of them to cook together and immerse in the sauce. Simmer for 5 minutes until most of the sauce is absorbed, rearranging them once in the middle to allow even cooking.

Serve immediately.