2 tbsp. fine dry bread crumbs
1/2 lb. ground pork
dash of ground white pepper
4 c. boiling water
1/2 c. light cream
1/2 lb. ground veal
2 egg yolks
4 bouillon cubes

Soak the bread crumbs in the cream. Combine the veal, pork, crumb mixture, egg yolks, salt and pepper. Beat with a fork. Using teaspoons, shape the mixture into small meatballs. In a large saucepan, dissolve the bouillon cubes into boiling water. Add the meatballs a few at a time. Simmer over moderate heat about 5 minutes. Remove with a slotted spoon. Drain on paper towels. Keep warm. Serve with a dill, lemon, tomato or caper sauce, if desired.