In large saucepan, over low heat, melt butter. Cook onion in butter until translucent (about 5 minutes). Do not brown. Stir in rice; continue to cook and stir 3 minutes. Add wine, 1 cup water and 1 bouillon cube. Bring to a boil. Reduce heat to medium; simmer 10 to 15 minutes or until liquid is absorbed, stirring frequently. Add remaining water, bouillon cubes and meatballs. Bring to a boil. Reduce heat to medium; simmer 15 minutes. Serve immediately. Garnish with shredded Parmesan cheese and coarsely chopped fresh parsley if desired.