In a large bowl, combine the breadcrumbs, eggs, meat, salt and pepper.
Meanwhile, in a large saucepan, combine the potatoes and the stock. Bring it to a simmer and cook for 10 minutes, then add the carrots and simmer for 10 minutes more.
Take the meat mixture and shape it into small meatballs. Add these to the simmering stock and season with the chives.
Return to a simmer and cook for 30 minutes or until the meatballs are cook through.
Ladle into soup bowls, garnish with the parsley and serve.