Grate cheese finely in food processor.
Set aside in separate bowl.
Grate and mix the walnuts and breadcrumbs in the food processor, then add back the cheese, eggs and onion soup mix.
Now you are ready to make it into 3/4 inch to 1 inch meatballs (the recipe made around 30).
There are two options for baking these: bake on a greased cookie sheet for 20 minutes at 350 degrees, or put in a baking dish with enough vegetable broth to come up half way on the meatballs, cover with foil and then bake for 20 minutes at 350 degrees.
I did some both ways before putting them in my pasta sauce to simmer, and we all much preferred the baked in broth ones, because they got juicy. I will say, once they are done, take them out of the broth immediately so they don’t get wet and mushy.
Then I simmered them in my pasta sauce and served them over spaghetti.