1 slice (1" thick) French bread or 2 slices whole wheat bread
1/2 c. milk
1 1/2 lb. ground meat, beef or turkey or combination of both
2 eggs, beaten
1 tbsp. butter
1/4-1/2 c. finely chopped onions
1/4 c. parsley
1/4 tsp. paprika
1/2 tsp. grated lemon rind
1/4 tsp. nutmeg
1/8 tsp. allspice
2 c. beef stock, or can beef broth plus 1 can water

Soak bread in milk until "gushy". In a large mixing bowl, add milky bread to ground meat and beat eggs; mix thoroughly. In a large heavy skillet, melt butter and saute onions until golden. Note: You can omit this step if you replace butter and chopped fresh onions with 1 tablespoon dried onions. Add onions, parsley and spices to meat mixture and thoroughly blend. Shape the meat into 3/4 inch mini meatballs or 1 1/2 inch meatballs. (If you like, you may brown them in the skillet, but I go immediately to the next step.)

Drop meatballs into boiling beef stock. Move them around a little bit with a spatula after 2-3 minutes to prevent sticking and to "brown" the meatballs. Once they have browned, cover and simmer about 15 minutes. Serve with mashed potatoes and gravy. Children love them! Makes 4 servings.