Today's "What's for Dinner" is from Marci Woodruff of Squirrel Hill: "I developed this recipe years ago. It's one of our favorite go-to recipes -- and I'm married to a chef! It actually turns into three meals if you double the recipe. Day 1: It's lovely poached meatballs. Day 2: It breaks down into a delightful soup because the veal meatballs are so delicate. Day 3: It has naturally thickened, and I use it as a pasta sauce.

• 1 1/2 pounds ground veal
• 10 tablespoons raw white rice
• 2 teaspoons dill, fresh or dried
• 1 egg, beaten
• Salt and pepper to taste
• 1 lemon, zested and sliced
• 3 to 4 cups chicken broth

Mix ground veal, rice, dill, egg, salt, pepper and zest. Form into 2-inch meatballs. Bring broth to a boil, drop in lemon slices and add meatballs. Partially cover and simmer 30 minutes.

Serves 6.