Ingredients

• 4 tablespoons unsalted butter
• 4 extra large eggs
• ¾ cup breadcrumbs, unseasoned
• 5 tablespoons parmesan cheese, grated
• Salt and black pepper to taste
• 4-quarts chicken broth
• For the sauce -
• 8 tablespoons unsalted butter
• ½ pound mascarpone
• ½ cup heavy cream
• Salt and black pepper to taste
• 1 pinch freshly grated nutmeg
• 8 tablespoons parmesan cheese, grated for topping

Directions

• Directions
• Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta and sausages.
• Place the ground meat in a crockery or glass bowl, add the butter and eggs and mix very well with a wooden spoon until the butter is completely incorporated.
• Add the bread crumbs and parmesan and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using.
• When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat.
• When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside.
• Drop the balls unto the boiling broth a few at a time and as they rise to the top, transfer them with a slotted spoon to the skillet containing the butter.
• When all the meat balls are cooked and, in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes or until the mascarpone is completely dissolved.
• Season with salt, pepper and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately with some parmesan on the side.