Sicilian Meatball Soup (Sicily)

Soups

Ingredients

Ground lean beef - 1/2 pound

Egg - 1

Grated parmesan cheese - 8 tsps

Soft breadcrumbs - 4 tsps

Salt and pepper

Parsley, finely chopped - 2-3 sprigs

Garlic, finely chopped - 1/2 clove

Meat stock - 7 1/2 cups

Tagliatelle ribbon noodles - 1/2 pound

Mix the meat, egg, parmesan cheese, breadcrumbs, salt and pepper, parsley and garlic in a bowl. Knead until smooth, then break off small pieces of the mixture and roll them into balls about the size of a hazelnut.

Bring the stock to a boil, add the meatballs and simmer for 5 minutes. Add the noodles and cook these until tender but still firm. Serve immediately with plenty of additional grated parmesan.

Serves 6