Mexican meatball soup.
1 lb ground meat, beef, pork, or a mix
2 cloves garlic, chopped
1 cup parsley, chopped
1/4 tsp nutmeg
2 tsp salt, divided
pepper, to taste
1/3 cup bread crumbs
3/4 cup parmesan cheese, grated
2 eggs, beaten
1/4 cup milk
1/4 cup olive oil, separated
1 medium onion, finely chopped
8-10 tomatoes, chopped
2 tsp herbs de Provence
1 Tbsp sugar
Make the meatballs:
Put the meat in a large bowl and add the garlic, parsley, nutmeg, 1 tsp salt, pepper, breadcrumbs and parmesan cheese.
Mix this together until combined.
Add the beaten eggs and milk and mix together well.
Dampen your hands slightly, and form the meat mixture into meatballs, about 1" in diameter.
In a heavy bottomed frying pan, heat up about 2 Tbsp of the olive oil and cook the meatballs over medium-high heat, until browned on all sides.
Remove the cooked meatballs to a paper-towel-lined plate and allow to drain.
Make the sauce:
Wipe out the frying pan that you used for the meatballs, then return it to heat and add the remaining 2 Tbsp of olive oil.
Add the onion, and cook until golden brown - about 5 minutes - then add the tomatoes.
Cook together for about 2 minutes, then add 1 tsp of salt, some pepper, the herbs, and sugar.
Stir together well and allow to simmer for about 10 minutes.
Add the meatballs, cover, and let cook together for about 5 minutes longer.
Serve 3-4 meatballs together in small dishes, with the sauce on the bottom.