Meatball Stew Fondue

Broth preparation

• Place the pork shanks into a very large pot (10 liters), cover with cold water and bring to a boil. Simmer gently for 5 minutes, skim, and then drain the water.
• Put the shanks back into the large pot along with all the other broth ingredients, except the salt. Cover with water to the 8-liter mark. Bring to a boil, and then reduce the heat to simmer very gently for 8 hours.
• Separate the liquid from the solids, strain the broth and refrigerate it for later use.
• Collect and shred the meat from the shanks to form the meatballs and place them in the refrigerator to cool.

Meatball preparation

• Combine all the meatball ingredients in a mixing bowl.
• Shape the meat into the size of small golf balls and refrigerate until ready to serve (20-24 balls).

Meal finalization

• Skim or strain the fat from the broth, heat and salt to taste. You should have about 3 liters of liquid.
• Mix the ingredients for the citrus sauce and place into a serving bowl.
• Arrange the fondue ingredients on serving plates.
• Pour the broth into the Fondussimo using a pitcher and enjoy.