For 4-6 servings:
Combine the veal, parsley, egg and soaked bread in a large bowl. Season with salt and pepper. Mould the mixture into 20 meatballs and fry gently in a pan with the olive oil, carrot, celery and onion. Add the tomato passata and leave to simmer over a low heat for about 20 minutes. Add the meatballs to the pan and cook for a further 25 minutes.