• 250 g minced veal
• 250 g egg noodles
• 150 g grated pecorino cheese
• 1 chopped garlic
• chopped parsley
• 3 eggs
• salt
• pepper
• nutmeg
• 6 cups of broth

Mix in a bowl the minced meat, a clove of garlic and a teaspoon of chopped parsley, half the cheese, salt, a pinch of nutmeg and 1 egg.

From mixing make with your hands small meat balls as big as a chestnut. Boil six cups of broth and place in the meatballs, cook for ten minutes, then add the egg noodles and cook till al dente.

In the broth add two beaten eggs with a pinch of salt, pepper and a tablespoon of cheese and stir with a fork for two minutes so as to coagulate the eggs evenly.

Pour the soup into a bowl and serve hot with remaining cheese.