Party Italian Wedding Soup

In a large pot, combine 454g beef, 454g chicken, 2g celery, 300g onion, and 202g chicken broth. Bring to a boil, then simmer 20 minutes until meat is cooked through.

In a bowl, mix 200g breadcrumbs, 50g egg, and 400g diced carrot. Form into small meatballs.

Add meatballs to the simmering broth and cook 10 minutes until they float and are cooked through.