Soak the bread in a little warm water. Peel and very finely dice the onions. Wash the parsley, shake dry and finely chop.
Squeeze the excess liquid from the bread. Mix with the meat, eggs, onions, parsley and mustard. Season with salt and pepper.
Using damp hand, shape the mince mixture into 8 equal-sized balls.
Bring the stock to the boil, add the meatballs and return to the boil. Reduce the heat, cover and simmer over a medium heat for 15-20 minutes until cooked through.
Strain 600ml of the cooking liquid through a sieve into a second pan. Keep the meatballs warm in the remaining stock.
Bring the strained stock back to the boil. Mix the cornflour with a little cold water, add to the boiling stock and stir to thicken slightly. Add the drained capers and soy cream and boil for 1 minute. Season with salt and pepper.
Remove the meatballs from the stock, drain briefly and add to the sauce. Garnish with parsley and serve with brown rice.