3 cups chicken broth
1 cup water
1/2 pound ground beef or veal
1 egg
1 tablespoon chopped parsley
2 teaspoons grated Romano cheese
1/3 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water (scant)
3 eggs
1/2 pound ricotta
1 tablespoon parsley, chopped
1 tablespoon grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Put broth and water into a 10-cup saucepan over medium heat. Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and water together and form into small meat balls (1-inch size) and drop into boiling liquid. Let simmer for 3/4 hour.

In small mixing bowl, beat the eggs. Add the ricotta, Romano cheese, salt and pepper. Blend well. Stir in the parsley and fold into the boiling mixture. Simmer for 10 minutes longer, making sure to loosen by slipping a spoon into the bottom of the pan once or twice during the 10-minute period.