Step 1

In a stock pot, sauté onions with olive oil, salt, rosemary and thyme for 25 minutes on medium-low and keep tossing to avoid burning onions. Stir often and cook until onions are really dark brown (not black).

Step 2

Meanwhile, pulse carrots in a food processor until they are in very small pieces and transfer into a bowl.

Step 3

Add the rest of the ingredients and lightly toss with your hands to incorporate. Place the bowl in the refrigerator to set about five to 10 minutes.

Step 4

Pour in the broth and water and bring to a boil.

Step 5

Roll the meatballs into one-inch balls and drop them into the soup. Cook for 10–12 minutes on medium-low to simmer.