Preparation time: 25 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
500 g (1 lb) ground grain-fed veal
2 eggs
60 ml (1/4 cup) Italian parsley, finely chopped
125 ml (1/2 cup) ground parmesan cheese
125 ml (1/2 cup) bread crumbs
Salt and freshly ground pepper
1.5 l (6 cups) chicken stock
2 zucchini, diced or julienned
Grated Parmesan cheese
Preparation
In a bowl, mix the ground grain-fed veal, eggs, Italian parsley, ground parmesan and bread crumbs. Season with salt and pepper. Shape the seasoned meat into meatballs of uniform size. Coating your hands with olive oil will make rolling the meatballs easier.
Bring the chicken stock to the boil and add the meatballs.
Let the stock simmer to poach the meatballs for about 10 minutes or until they rise to the surface.
Add the zucchini and cook for 1 minute.
Serve immediately with ground Parmesan cheese. 
