Veal Meatballs in Broth: Boccete in Brodo

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I made a few mistakes when I made this. I ignored the "fresh bread crumbs" part and used dried, seasoned bread crumbs-that was a horrible mistake on my part because the meatballs tasted overwhelmingly bread-crumby and too seasoned/salty. Second, I felt like the meat needed and egg to bind it but didn't add one, and when I simmered the meatballs, they fell apart a bit. Next time, I'll be sure to use the fresh bread crumbs and add one egg to the meat. I bought Kitchen Basics beef stock, which I was happy with. I thought the dish was good overall, and I served it over some rigatoni.

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STILL ANOTHER GREAT RECIPE FROM THE MASTER. EASY TO MAKE, JUST TAKES SOME TIME...MOSTLY THIS IS SIMMERING TIME. MAKES THE HOUSE SMELL LIKE GRAM'S COOKING IN THE KITCHEN. COMFORTING. I LIKE TO THROW SOME HOMEMADE NOODLES IN THE BROTH WHEN I SERVE IT. ALSO, I USED BEEF AND/OR CHICKEN BROTH INSTEAD OF WATER ..AND EITHER OR BOTH ARE GOOD. MISS MARIO IN THE KITCHEN, BUT STILL GET TO SEE HIM ON IRON CHEF!

DEFEATS THE PURPOSE OF THIS DISH TO NOT MAKE YOUR OWN STOCK...REALLY!

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This is a great soup for any occasion. I didn't have time to make my own stock, but I will next time.

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I made this as written. It's worth it to make your own stock. Will make again. Next time I may try Parm instead of the pecorino