Prepare and prepare the ingredients as listed above.
Cut the rolls into small cubes and soak with milk.
Finely dice the peeled onions and garlic, finely chop the parsley. Make some extra parsley for decoration. Chop the anchovy fillets finely.
Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes. Put the minced meat, eggs, lemon grater, chopped anchovy fillets, squeezed out rolls and finely chopped parsley in a bowl.
Prepare the stock to cook the meatballs: Put the onion with bay leaf and clove in a pot, add allspice and white wine vinegar and broth and bring to the boil.
Bind the minced meat mixture with breadcrumbs or cornflour (gluten-free!).
Mix the minced meat mixture well and cook a sample dumpling. Remove the boiling stock from the heat. Put the dumpling formed with the moistened hands in the stock and let it draw below the boiling point. My sample ball has not yet set, so I have added more breadcrumbs to the mixture and adjusted the amount of ingredients.
Portion the remaining minced meatballs with the ice ball cutter. Form round balls with your hands (cold water).
Cook meatballs at 90 degrees Celsius below the boiling point in the stock until they float.