1For the meatballs cook the onion and garlic in a little oil until softened. Add all ingredients except for chives and shape into golf ball size meatballs.
2Working in batches add oil to a large skillet and fry the meatballs until golden brown and cook through.
3For the broth
Place all ingredients in a stock pot bring to a boil and reduce to a simmer and simmer 10 minutes. Strain the broth and discard solids. Add the meatballs to the broth and serve garnished with chives