500ml beef stock
200g potatoes
50g carrots, diced
2 bay leaves
1 teaspoon ground black pepper
A bunch of parsley
2 tablespoons chopped onion
Pinch of salt
Chopped parsley for serving

For the meatballs
200g minced beef or mixed mincemeat
1 tablespoon breadcrumbs
Half an egg
Half an onion, finely chopped
Pinch of salt and pepper

Mix the meat and egg, breadcrumbs, salt, pepper, and onion. Knead until soft and viscous. Using wet hands, roll evenly sized balls. Add carrots, onions, and parsley to the stock and boil until carrots are halfway cooked. Add potatoes, bay leaves, pepper, salt, and boil until potatoes are soft (15–20 minutes). Add the meatballs one by one and boil for five minutes.
Serve with chopped parsley.