What To Do:
1. Cook pasta: In a medium sauce pan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne, and boil, stirring occasionally, until al dente (about 10 minutes).
2. Prepare ingredients: Chop the parsley. In a large liquid measuring cup, whisk together chicken stock concentrate and 11/4 cups very hot water until concentrate dissolves. In a separate bowl, whisk together 2 tablespoons flour and 1/4 cup COLD water. Whisk flour mixture into stock.
3. Mix meatballs: Combine the ground beef, 2 tablespoons parsley (save the rest for garnish), ½ teaspoon salt and
1/4 teaspoon pepper in a medium mixing bowl. Use your hands to mix. Scoop out mixture by the heaping tablespoon, shape into a balls (yields 12), and place on a plate.