My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a similar effect, but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster, but means none of their flavor is lost to a baking sheet.
https://www.bonappetit.com/recipe/chicken-meatballs-green-beans-tomato-broth
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