The creamy broth makes an ideal base for the soup.
Use a small ice cream or cookie scoop, if you have one, to portion the meatballs.
Cook over medium heat, stirring occasionally, until the onion softens and browns, about 6 minutes.
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Transfer to a large bowl; let cool for 5 minutes.
Let the panko soak for 3 minutes.
Add ground beef; mix gently until well incorporated.
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Refrigerate, uncovered, until slightly firm, about 20 minutes.
Heat 1 tablespoon oil in the Dutch oven over medium-high heat.
Transfer the browned meatballs to a baking sheet.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
(Do not wipe the pot clean.)
Reduce heat to medium; add the remaining 2 tablespoons oil and the remaining 1 cup onion.
Add flour; cook, stirring constantly, 1 minute.
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Gradually stir in broth.
Return the seared meatballs to the pot.
Reduce heat to low; stir in cream.
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Top with parsley and serve.
To make ahead
Prepare meatballs through Step 2.
Wrap the baking sheet tightly with plastic wrap; refrigerate for up to 2 days.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Proceed with Step 3.
Refrigerate soup in an airtight container for up to 4 days or freeze for up to 3 months.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
