To make the meatballs, in a food processor combine onion, garlic, parsley and water and process until smooth. Alternatively you can use a vegetable grater and a garlic press.
Add the mixture to the ground beef and pork with salt and pepper combine and roll 25 small meatballs. Set aside.
Add chicken stock to a large pot together with a bay leaf and bring to a boil. Once the stock boils add meatballs and cook for 10 minutes. Remove the foam that forms at the top with a slotted spoon to keep the broth clear. You might need to do it several times throughout the cooking.
While the meatballs are cooking, peel and dice the potatoes and onions, peel the carrot and grate it using a large hole grater. Chop the parsley.
After the meatballs have been cooking for 10 minutes add the potatoes and continue cooking.
Heat a tablespoon of olive oil in a frying pan and sauté onion and carrot over low heat until tender for approximately 10 minutes, then add chopped parsley and minced garlic and cook for 1 minute longer making sure the garlic and parsley don't burn.
Then add the vegetables to the soup and stir, cook for 5 minutes longer or until the potatoes are fully cooked, then add salt and pepper to taste.
Serve with bread or sandwiches.