Finely chop a spoonful of capers, anchovies, parsley and 2 onion bulbs. Add them to minced meat, together with 2 eggs, breadcrumbs, grated nutmeg, a couple drops of Worcester sauce, ground pepper and salt (be careful with salt, since capers, anchovies and Worcester sauce are very salty). Knead the mincemeat well. Boil water with condiments. For more convenience, you can use a studded onion. Make perpendicular cuts on the peeled onion bulb, stuff them with bay leaf, peas and cloves, put the onion in salted water and wait until it begins to boil. Meanwhile, shape small balls of the minced meat. When the water boils, put klopse into it. Cook with slight boiling for 25-30 minutes. When klopse are cooked, take out the studded onion. Strain the broth. For the sauce, take part of the broth, add cream, a couple drops of Worcester sauce, a spoonful of capers with their brine, lemon juice and half a glass of white wine. Evaporate the sauce until thick, then add the finely chopped greens and a teaspoon of sugar into it. Put klopse in the sauce and bring to the boil again so that the meat absorbs the sauce. Served boiled potatoes, vegetable puree, rice and stewed cabbage as the side dish.