Party Italian Wedding Soup

Combine 454g beef, 454g chicken breast chunks, 200g breadcrumbs, 50g egg, and finely minced onion; form into small meatballs.

Heat oil in a large pot over medium-high heat; brown meatballs in batches until golden, about 8 minutes total.

Add 202g chicken broth, 400g chopped carrot, 2g celery, and remaining onion to the pot; simmer 20 minutes until vegetables soften.