1st the itty bitty meatballs are made from a combination of ingredients and  form
"do not alter"

in a bowl break one egg
add 2 oz of water
a tbs of dried parsley
tsp ea  salt and pepper

and mix and let set  for  15  to  20 minutes to allow dried ingredients to moisten

add 1lb of very lean ground beef ( no less than 85% rated )

again let set for 15 to 20 minues to marinate
 

now add 1/4 cup of fine grated parmesean and 1/4 cup of unseasoned bread crumbs and mix  well and even

now the real work  starts pinch off and roll this  whole mixture into balls no larger than  your little finger tip and  fry them  on low heat until firm  DO NOT OVER FRY
  freeze  these when cooled
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step 2 the egg and cheese  pancakes **( make this  twice for 1 lb of meat balls )

6 eggs
1/2 cup sifted flour
1/2 cup grated romano cheese
3 tbs parsley flake
1 tsp black pepper

in a 10 inch deep skillet make these like pamcakes in Olive oil on low heat
turn when top is almost dry
they should lightly brown  but as long as dry and not over cooked  they will be fine

let cool  well they will get firm enough to cut

you want 1/4 inch cubes because when put into soup they will soften and grow
you can now freeze these

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all amounts now are "per serving"

assembling the soup when ready to serve
it can not be made too far ahead of time  since the eggs dumplings will continue to soak up the broth until they are too big for your mouth

as much chicken broth ( canned is fine and maybe even better  - I match canned with  from boulion to double up ) as required to serve each party about 1/2 cup.
cut( to your liking ) into this about 1/8 cup of celery and heat to boiling until celery is tender ( to your liking )
then  add 1/8 cup of the frozen meatballs and 1/4 cup of the frozen egg dumplings "per serving"
and cook until it returns to a boil then remove from the heat
it will stand  for about an hour before it starts to get over hydrated