Combine sauteed onions, ground beef, parsley, sea salt, pepper and egg yokes - mix well
In a large skillet with sides or large pot - bring 2 cups of broth to a simmer. Drop small tablespoon sized meatballs into the simmering broth, cook until done
Add 6 cups of beef broth, mushrooms, onions and carrots to the simmering meatballs.
Simmer soup until veggies are done.
Serve with Spaghetti Squash in each bowl (I do not recommend adding it to the soup itself since it can easily overcook and become too mushy)
Enjoy!
Notes
* to cook spaghetti squash - cut in half lengthwise and remove seeds. Place cut side down in a 9x13 baking dish. Bake at 350 for about 40 minutes