In a small bowl, combine the bread crumbs and milk and let stand about 10 minutes, until the bread crumbs have absorbed all the milk.
In a medium bowl, combine the veal, soaked bread crumbs, Parmesan cheese, eggs, salt and pepper. Mix gently with your hands until combined, roll into 2-inch balls.
Heat a wide, high-sided pan over medium-high heat and add the olive oil. When oil is hot, add the meatballs and fry, turning so they brown on all sides, about 6 minutes.
Transfer the seared meatballs to a plate, pour the fat out of the pa, then deglaze with the chicken broth. Use a slotted spoon to remove the brown bits at the bottom of the pan.
Return the meatballs to the pan and add the rosemary sprig. Bring the broth of a simmer and simmer for 15 minutes. Dust the tops of the meatballs with flour, cover the pan and cook for 5 minutes more.
Remove the meatballs from the broth mixture and serve immediately.