Nice and simple and yet there are likely many variations. I recall this being a familiar item on our supper menu...as a main item with my Mother's YUMMY buns. Who needed more?!
Mix lean ground beef with egg, oatmeal, salt and pepper. You may add some parsley flakes and minced onion for flavour if you desire. form into tiny meatballs. Set aside. Peel and chop, to spoon size, several potatoes.
In a stock pot melt several tsp. of butter (or use oil). Put several whole or chopped onions in the stock pot to lightly brown in the butter. Put three bay leaves (this recipe is ALL about the BAY LEAVES) and five to ten peppercorns in a cheesecloth or spice strainer; place in stock pot. Add 6 to 8 cups water and bring to boil. Simmer for 1 hour to release full bay leaf flavour.
Bring to a boil again. Drop little meatballs into boiling broth. Turn to medium low for 15 minutes. Skim off any fat which rises to the top. Place potatoes into stock and cook until done.
If you want more of a meaty flavour you can add a can of beef or chicken broth. The meatballs will add flavour and 'fat' even if lean meat is used so if adding broth, make sure it is low fat. Serve and enjoy. My Dad always asked that HP sauce would be on the table for this meal as he liked to add a teaspoon of it for additional flavour. He was right, it was better that way.