Mini Meatballs, by Rita B.

16  ounces		ground veal
1/2  cup		heavy cream, or a little more if needed
1		jumbo egg
1/4  teaspoon		ground black pepper
1/2  cup		Italian seasoned bread crumbs
4  ounces		grated Pecorino Romano cheese
3		garlic cloves,s grated
1/4  cup		chopped fresh parsley

Tip: For nutritional information on all the ingredients in Mini Meatballs, by Rita B. just click on each ingredient name. Then adjust the serving size for any Mini Meatballs, by Rita B. ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a bowl add all the ingredients for the sludge/bread mixture and mix to combine. Add the mixture to the bowl with the meat in it. Using your hands, gently toss and break up the mixture to evenly coat and distribute the ingredients together until combined. Don’t overwork the meat. Make the meatballs nice and small for this soup, you should be able to fit about 3 meatballs on a soup spoon. Place them on a cookie sheet and refrigerate for 20 minutes, or until you're ready to cook them.