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1
About 1 hour before serving: In large saucepan, melt 3 tablespoons butter.
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2
In it, saute onion and carrots until golden brown.
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3
Add flour, cayenne pepper and bouillon cubes.
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4
Add 5 1/2 cups water and bring to a boil while stirring constantly.
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5
Simmer, partially covered, for 15 minutes.
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6
Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg.
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7
Form into about 25 balls.
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8
In a skillet, melt 1 tablespoon butter.
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9
In it, saute meatballs until brown on all sides.
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10
Add to soup together with frozen peas and sherry and simmer 5 minutes.
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11
Serve.
