Joanne Weir Follow @ChefJoanneWeir

Meatball and tagliatelle soup

Serves 8


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.