In a bowl, combine all ingredients for meatballs. Mix just enough to combine well but don't overmix. Stick the meat mixture in the refrigerator to chill while working on the next steps.
Add oil to a large stock pot over medium-high heat.
Add onions and saute until translucent. Add carrots and continue to cook for 2-3 minutes until just barely soft.
Pour bone broth and add diced potatoes. Close the pot, turn the heat to thigh and bring to a boil.
Remove meat mixture from the refrigerator. Spoon and form 1/2-1" meatballs and set them aside on a large plate.
Gently, add meatballs one at a time to the boiling broth, taking care that they do not touch each other.
Reduce heat to medium and let cook for additional 7-10 minutes.
Turn off heat. Check for salt and pepper and season as needed. Add parsley or dill and enjoy hot.
*One pound of ground meat will make approximately 24 meatballs.**If using frozen meatballs, cook for an additional 8-10 minutes to thoroughly cook the meat.***Feel free to add variety of vegetables to the soup. For hardy veggies such as celeriac, add with potatoes. For softer ones (i.e. zucchini) save them towards the end.| Nutritional Information Disclaimer |