Seasoned Stock Mix:
1/2 cup chicken stock
1/2 large sweet onion
4 cloves garlic
1/2 bunch parsley, chopped

Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain bread crumbs
2 eggs
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil for coating hands and frying meatballs

To make the stock: Put all the chicken stock, onion, garlic and

parsley in a blender or food processor and puree.

To make the meatballs: Combine stock mix and remaining ingredients except olive oil in a large bowl, and blend with hands just until all of the ingredients are blended together.

Coat hands with a bit of olive oil and form meat mixture into about 2-ounce balls.

Pour about 1/2 inch olive oil into a large, straight-sided pan, and heat over medium heat.

Add the meatballs and brown, turning once.

Using a slotted spoon, remove the meatballs from the oil and put them in a pot of marinara sauce. Simmer for 30 minutes, or until the meatballs are cooked through and tender.