Koningsberger Klopse

For the meatballs: Add meat, eggs, parsley, onion (salt and pepper to taste) and mix with enough bread crumbs to absorb the eggs. Form a test meatball and put it in the simmering stock until it floats. Adjust mixture as needed. For the risotto: Coat the bottom of a large pan with olive oil and add the onions, carrots, rutabaga, parsnip and garlic. Add some chopped parsley, salt and pepper to taste. Cover with stock and simmer (covered) until tender. For the sauce: Make a rue with butter and white flour. Add the cream and (2-3 cups) chicken stock the meatballs are cooking in. Simmer until think. Add salt and pepper to taste. Add capers and chives and more cream if needed.