Put broth and water into a 10-cup saucepan over medium heat.
Mix the ground beef, egg, parsley, cheese, bread crumbs, salt, pepper and
water together and form into small meat balls (1-inch size) and drop into boiling
liquid. Let simmer for 3/4 hour.
In small mixing bowl, beat the eggs. Add the ricotta, Romano cheese, salt
and pepper. Blend well. Stir in the parsley and fold into the boiling mixture.
Simmer for 10 minutes longer, making sure to loosen by slipping a spoon into
the bottom of the pan once or twice during the 10-minute period.