1 lg. Spanish onion
2 tbsp. oil
5 c. water
5 chicken flavored bouillon cubes
1 lb. ground beef
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. fresh bread crumbs
2 eggs
1 tbsp. minced parsley

Peel and slice onion. Separate into rings. Saute onion in oil until soft. Add water and bouillon cubes. Bring to boil, stir occasionally. Meanwhile, combine beef, salt, pepper, bread crumbs and 1 egg. Shape into 1-inch balls. Drop into boiling soup.

Simmer 10-15 minutes or until meatballs are done. Beat remaining egg with cheese and parsley. Remove soup from heat. Slowly pour egg mixture while stirring soup. Serve hot.