This recipe contains two of my favorite dishes combined into one meal. It makes a perfect light dinner option, or serveit along side a roll of crusty bread for a heartier meal. Making an extra batch of meatballs to freeze for another soup night is a terrific idea.
In a large bowl, combine all the ingredients. Season with salt and pepper. Form into one-inch meatballs and set aside.
Soup
In a large saucepan, brown one finely chopped onion in two tablespoons of butter. Add two sliced carrots and two cloves of finely chopped garlic and cook for five minutes.
Add six cups of broth and two cups of cubed potatoes and bring to a boil.
Reduce the heat to a simmer and add the meatballs to the simmering broth.
Cover the saucepan and simmer for about forty minutes or until the vegetables are tender and the meatballs are cooked through.
Add one-half cup of chopped parsley and adjust the seasoning if needed.