Party Italian Wedding Soup

In a bowl, combine 454g rundvlees, 454g kipfiletblokjes, 200g paneermeel, 50g ei, and finely minced ui. Mix gently until just combined.

Form the meat mixture into small meatballs, about 2–3 cm diameter. Set aside.

Heat 202g kippenbouillon in a large pot over medium heat. Add 400g gehakte wortel, 2g bleekselderij, and remaining ui; simmer gently 5 minutes until softened.