Veal Balls

• 1 pound cooked breast of veal
• 1 egg
• Salt and pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon ground or grated fresh ginger
• 2 tablespoons chopped parsley
• 3 tablespoons flour

1. Cut off all the meat from the bones.
2. Place the meat in a food processor with the egg, salt, pepper, cumin, ginger and parsley.
3. Process until all the ingredients are very finely ground and mixed.
4. Remove to a bowl.
5. Add the flour and mix well (you may need an extra tablespoon flour).
6. Make tiny balls the size of an olive.
7. Refrigerate until ready to use in the soup.

veal, egg, salt, cumin, ground, parsley, flour

Taken from cooking.nytimes.com/recipes/10009 (may not work)