Mini Meatballs

Directions

1. 1
   TO MAKE THE MEATBALLS:
2. 2
   In a medium bowl, combine all the ingredients except the pecorino for sprinkling and stir until the mixture is uniform.
3. 3
   Let rest for 30 minutes.
4. 4
   Make meatballs 1/2 inch (13 mm) in diameter and place them on a baking sheet.
5. 5
   Freeze for at least 2 hours (or overnight).
6. 6
   Take the meatballs out of the freezer 5 minutes before cooking.
7. 7
   In a medium (8- to 12-quart [6- to l4-L]) stockpot, warm the Vegetable Stock over medium heat.
8. 8
   Once the stock is warmed through, put the frozen meatballs, several at a time, into the stockpot.
9. 9
   Boil the meatballs for 7 to 8 minutes, until they are cooked through.
10. 10
    With a slotted spoon, take the meatballs out of the stock and place them on a plate lined with paper towels.
11. 11
    Transfer the meatballs to a serving platter and serve warm, sprinkled with the remaining pecorino.