Chicken Soup with Tiny Meatballs and Egg Noodles

Name: Chicken Soup with Tiny Meatballs and Egg Noodles (Bruoru che’ pallottolini e i taghiarini)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Salt and pepper to taste; 6 cups chicken broth; 3 tablespoons dried bread crumbs; ½ pound ground veal or beef sirloin; 3 tablespoons grated pecorino, caciocavallo, or Parmigiano cheese; ½ cup grated Italian cheese; 1 egg; 8 ounces fine egg noodles; 1 clove garlic, finely chopped; 2 cups ricotta (optional); 2 tablespoons chopped Italian flat-leaf parsley

Bruoru che’ pallottolini e i taghiarini

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

About

Ingredients

Tiny Meatballs - Pallottolini

½ pound ground veal or beef sirloin
1 egg
3

Europe
Italy
Mediterranean
Sicily
Soup
Christmas
December

Method

Mix all the meatball ingredients and shape into balls the size of marbles. Refrigerate until ready to cook, or freeze for future use.

Bring the broth to the boil. Add the meatballs and the egg noodles, and cook for 3 to 5 minutes. Serve with grated cheese. Pass the ricotta at the table if you wish.