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1
To make the meatballs, place all the ingredients in a medium bowl and knead with your hands until thoroughly blended.
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2
Cover and refrigerate for at least 30 minutes, or up to several hours, to chill and firm the mixture.
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3
Form into 1-inch balls and place on a plate.
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4
Cover and refrigerate until ready to use.
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5
To make the gazpacho, place the almonds, garlic, and egg yolks in a food processor and process until blended.
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6
With the machine running, slowly drizzle in the oil to make a thick emulsion.
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7
Reserve the almond-garlic-yolk mixture in the processor.
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8
In a large saucepan, combine the broth, water, and salt and bring to a boil over high heat.
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9
Add the meatballs and simmer briskly until they rise to the top and are firm, about 10 minutes.
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10
Using a slotted spoon, transfer the meatballs to a plate and set aside in a warm place.
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11
With the food processor running, slowly pour 2 to 3 cups of the broth into the almond-garlic egg mixture, adding as much as you can before it spills out the top.
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12
Transfer the contents of the food processor to the saucepan with the remaining broth.
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13
Return the meatballs to the broth and heat over medium-low just until beginning to steam.
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14
Do not allow the soup to boil.
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15
To serve, divide the bread chunks among 4 individual bowls.
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16
Ladle the soup and meatballs into the bowls, and top each bowl with the toasted almonds.
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17
Serve piping warm.
