Peel an onion, chop finely, put on heat up oil and stirring continuously fry until it glazes (aprox. 2-3 min.). Then, add it to minced meat, add an egg, about two spoons of breadcrumbs, parsley, salt, sweet pepper, pepper. Knead the dough well ( using hands or spoons).
Once the uniform mass is ready, shape balls of walnut size, the smaller the tastier and prettier. Bread the balls in breadcrumbs and fry in oil until it's brown. Boil the broth and put the balls into the pan with the broth. The broth should cover all the balls - if it is not enough - add some water.
Add tomato purée and boil it gently altogether for about half an hour. At the end of cooking spice it up with hot pepper, salt and pepper.
The balls taste best served with smashed potatoes or dumplings but also with fresh bread. The product might be frozen so it's advisable to make more at one go.. In this respect, we can save some time.
Bon apettite. | 
