2tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
Pinch freshly grated nutmeg
Put the broth in a soup pot, cover, and bring to a boil over high heat. Lower the heat so that the broth simmers steadily.
Remove and discard the crust from the bread. Put the bread and milk in a small bowl.
Put the veal, egg, cheese, and nutmeg in a medium bowl. Mash the bread and milk together with your hands until it is a smooth pulp, then add it to the meat. Season with salt. Mix everything together thoroughly with your hands. Shape the mixture into little meatballs, about ½inch in diameter.
Put the meatballs into the simmering broth and cook for 10 minutes. Serve with a sprinkling of freshly grated Parmigiano on top.