Make the meatballs: Mix all the meatball ingredients together in a large bowl. (Your impeccably washed hands are the best instrument for the job.) Let the mixture rest for 15 minutes or so for the flavors to meld and the breadcrumbs to soften.
Using a spoon or, even better, a small sized scoop, form small meatballs about the size of small walnuts.Simmer the meatballs in the broth for about 5 minutes or so. Turn off the heat and let the meatballs rest in the broth until needed.
Make the ricotta soufflé mixture: While the meatballs are simmering, mix the ricotta, grated cheese, egg yolks, parsley, salt and pepper in a large bowl until you have a smooth paste.
In another bowl or standing mixer, whip the egg whites until they turn creamy, glossy and stiff enough the form firm peaks.
Add a dollop of the whipped whites to the ricotta mixture and whisk to lighten the mixture a bit. Then plop the rest of the egg whites on top of the ricotta mixture and fold them gingerly into the mixture with a spatula using a circular scooping motion, just until you've fully incorporated them. The mixture should be light and fluffy.
Assemble: Lay the meatballs in the bottom of individual oven-proof bowls (or in a baking dish large enough to hold them all in a single layer) and pour over enough broth to barely cover the meatballs.Now lay the ricotta soufflé mixture on top of the meatballs, completely covering them.
Bake and serve: Place the bowls or baking dish in a hot (200C/400F) oven and bake until the top of the soufflé is nicely puffed up and golden brown, about 15-20 minutes.
