This was surprisingly delicious! These meatballs were delicate and juicy, tasted great in the broth with some egg noodles. At first I thought it may not make a full meal, but it sure did, and it would not disappoint. Even the overall look of the dish would be appealing enough. Stemming from Food and Wine Magazine, March 2015, this dish could be quite pricey because of the block of Parmigiano-Reggiano needed to simmer in the broth, but it was well worth it. 6 servings.
Side note: Next time I would most likely do 1 1/2 qt of chicken broth just so we could eat more of the delicious broth. Also, the recipe didn't state of what to do once the dish was done with the block of cheese. It became quite mushy, so I simply threw it away. Seemed like a waste, but it worked its magic.