Soak the hardened bread into water for about 5 minutes. Meantime, finely chop the green onions, green garlic and the fresh herbs. Add them to the ground meat and season with salt and pepper. Squeeze the water out of the bread, crumble it and add it to the meat. Add the eggs too. Mix everything well with your hands.
Start forming meatballs (chiftele). Take about a spoonful of the meat composition and dredge it through flour until is well coated on all sides. Flatten it on the floured working space and even the edges rotating it between the palms of your hands. Continue until you finish formatting all the meat composition.
Place one or two large frying pans on medium-high heat with a generous quantity of oil to fry. Heat the oil and place them one by one with enough space between them to cook evenly. Fry the meatballs 3-4 minutes on each side until golden brown. Take them out to a large platter lined with paper towel. Continue to fry in batches until all meatballs are cooked.Serve immediately with bread slices and fresh vegetables as tomatoes or bell peppers, or a green salad of choice. Refrigerate covered with cling film for about 3 days. Use leftovers to cook in a delicious tomato sauce (chiftele marinate).