Created by dienia b on July 4, 2015
Step 1: Heat olive oil in stock pot; add onions and carrots.
Step 2: Add ginger and cloves; add celery; add scallions; saute a bit.
Step 3: Add chicken stock, parsley and bay leaf.
Step 4: Bring to a boil then simmer for 20 minutes.
Step 5: Bring back to boil.
Step 6: Combine all meatball ingredients.
Step 7: Form 1 inch meatballs.
Step 8: Drop into boiling stock.
Step 9: Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking