Boccette in brodo

Boccette in brodo is a traditional dish originating from Rome. This Roman Jewish soup consists of meatballs in broth. The ingredients usually include carrots, onions, celery, parsley, salt, ground beef, soup bones, and either beef marrow or butter. The soup bones, carrots, celery, onions, salt, and parsley are boiled in water over medium heat for about one hour. The ground beef is formed into meatballs, and a tiny piece of marrow or butter is inserted into each ball. The meatballs are added to the broth and cooked until done. Each serving is then ladled into individual bowls and the soup is served piping hot.