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“
| 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 | |
| Pepper | |
| Salt | |
| 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. |