Pork Meatballs

In a bowl, combine the egg, crumbled bread, minced garlic, cheese, salt, parsley and pepper. Crumble the ground pork over the mixture and work it lightly but thoroughly so that the herbs and bread are fully integrated but the texture is still chunky. Shape the mixture into ten 2-inch meatballs.

In a saucepan, bring the beef broth to a boil and place the meatballs inside. Reduce the heat, then cover and simmer for 15 minutes. Turn the meatballs, continuing to simmer until they're cooked through, about 15 minutes more, turning occasionally. Remove them from the broth with a slotted spoon, and sprinkle with grated cheese and parsley before serving. Editor’s Tip: Moisten your hands with oil or water to stop them from becoming sticky when you form the meatballs. You could also shape the balls with two spoons, although this requires some extra dexterity.