Meatball and tagliatelle soup
1 pound lean ground beef
1 large egg
1/2 cup grated caciocavallo or parmigiano
1/3 cup soft breadcrumbs
2 tablespoons chopped fresh flat leaf parsely
1 clove garlic, minced
Kosher salt and freshly ground black pepper
8 cups of beef or chicken stock
½ pound dry tagliatelle pasta, broken into pieces
Extra virgin olive oil
Caciocavallo for garnish
In a bowl, combine the beef, egg, caciocavallo, breadcrumbs, parsley, garlic, 1 teaspoon salt and ¼ teaspoon pepper. Make a small patty and cook. Let cool and taste for salt and pepper.
Break off small pieces and roll into the size of a hazelnut. Repeat to use all fo the beef mixture.
Bring the stock to a boil, add the meatballs and simmer 5 minutes. Add the pasta and cook until al dente. Serve immediately with a drizzle of olive oil and a sprinkling of cheese.