olives dish with meatballs and carrots

ingredients:
For the meatballs
500 grams of minced meat
1 and 1/2 onion, finely chopped
2 tablespoons chopped parsley 
1 egg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 
4 tablespoons water
For the sauce
1 and 1/2 onion, finely chopped
6 tablespoons oil in soup
1 liter of water

salt and pepper
1 tablespoon of tomato paste
4 medium carrots, cut into small pieces
400g pitted green olives
parsley to decorate
method:
For the meatballs
In a bowl, combine all meatball ingredients and mix well by hand.
Made with the preparation of pellets of a size of a walnut.
For the sauce
In a saucepan, saute onion in olive oil for 4 to 5 minutes over low heat.
Add salt and pour 1.5 liters of boiling water.
Dip your balls in the pot, and simmer for one hour of time on low heat.
Add the carrots.
Meanwhile, blanch the olives in boiling water 3 times, changing the water every time.
Stir in olives and spoon tomato.
Simmer until carrots are tender and the sauce thick
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