Cook the rice in the broth along with 4 of the tomatoes from the can of peeled tomatoes until al dente, or according to package instructions (usually around 15 to 18 minutes).
Remove from the heat and stir in two beaten eggs and the Parmesan cheese.
Set aside to cool thoroughly.
Sauté the ground veal in olive oil until cooked through.
Add the rest of the canned tomatoes and their juice to the veal.
Simmer uncovered on low until the sauce is nice and thick, about 20 to 30 minutes.
While the sauce is cooking cut the mozzarella into 1 centimeter (1/3 inch) cubes.
Take a small amount of rice in your hands and roll into oblong balls, roughly the size of an egg.
Set aside and repeat with the rest of the rice mixture.
Use your finger to make a hole in each rice ball, just large enough to insert a small spoonful of meat sauce and one or two cubes of mozzarella.
Make sure to reseal each hole firmly.
Dip the rice balls in the beaten eggs, then roll in the bread crumbs.
Fry a few rice balls at a time in enough oil to just cover the rice balls.
Turn occasionally and when the rice balls are golden and crunchy on the outside drain on newspaper covered with paper towels.