In a bowl, combine 227 g ground beef, 50 g egg, 12 g Italian breadcrumbs, 15 g parsley, and 2 g chives; mix gently until just combined.
Bring 1162 g chicken broth to a gentle simmer in a large pot over medium heat.
Form meat mixture into small balls and drop carefully into simmering broth; cook 8–10 minutes until meatballs float and are cooked through.
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