Ingredients for 4 people

2 l of chicken and beef stock
160 g thin noodles
40 g grated cheese
80 g bread
500 g minced veal
3 eggs
30gr parsley
20 g garlic
Virgin olive oil
Bread, eggs and cheese are good choices for caloric enrichment


1.Prepare the meatballs. Take the minced beef and mix in the garlic, parsley, two eggs and one egg yolk, salt and pepper.
2.Make balls and coat them with the left-over egg white. Fry them in a frying pan. Drain them on kitchen paper.
3.Gratinate the bread with the cheese on top for 3 minutes at 180ºC in the oven, and cut it into 3-centimeter pieces.
4.Heat the broth and add the pasta.
5.Three minutes before the pasta is cooked, add the meatballs and let them finish cooking.
6.Add the pieces of bread to the soup.

Chef’s tip

Fry the meatballs until they are cooked on the outside but raw on the inside so that they finish cooking in the broth