Meatballs:

1. In a large bowl, add 1 pound lean ground beef, ¼ cup plain bread crumbs, 1 large egg, ¼ cup minced onion, 2 teaspoons minced garlic, 2 teaspoons dried parsley, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ½ teaspoon pepper, and ½ teaspoon salt. Mix until well combined.
2. Scoop the meatball mixture into 1 ½ tablespoon-sized pieces and roll into balls, about 20 meatballs.
3. Heat the 2 tablespoons olive oil in a large pot over medium-high heat. Add the meatballs and cook until the meatballs are browned on all sides, about 10 minutes. Remove the cooked meatballs from the pot and set aside.

Soup:

1. Returning to the same pot, add ¼ cup butter and ¼ cup diced onion. Cook until the onion is tender, about 3 minutes. Add 3 teaspoons minced garlic and cook for 1 minute. Whisk ¼ cup all-purpose flour into the onion mixture to create a paste.
2. Slowly whisk in the 6 cups beef broth and 2 cups half and half. Stir in the 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste. Bring the soup to a boil then reduce the heat to low.
3. Add 8 ounces egg noodles to the pot and cook until the noodles are nearly done, about 5-8 minutes.
4. Add the meatballs back to the pot and continue to cook on low heat until the noodles are tender. Remove the soup from the heat and garnish with fresh parsley, if desired.