Meatballs in broth/real soup

MEATBALLS 04666 SOUP (soup) INGREDIENTS for 4 PEOPLE 2 egg yolks, egg whites, 6 350 g butter, 100 g of beef marrow, 350 g of grated bread common, 100 g ham, 12 tablespoons shake Parmesan cheese, salt, nutmeg, pepper, spinach, a pot of soup.

This dish was traditionally cooked during the feast of Corpus Christi, Ascension, confirmations and communions of spring; He was considered an expensive and elegant dish so was reserved to the aristocratic families that could afford, on special occasions, to taste and to party with something different and most refined of tortellini.

Treasurer of the recipe were the cooks, hardly ever the master of the House.

In fact, many people of my generation remember having tasted but none has the recipe.

Combine all the ingredients until a dough very hard (even knead dough with your hands); formed many balls with a diameter of about 2 cm, tuffatele in the broth and boil for about 15 minutes.

Wishing you can also take green balls, adding spinach to cream mixture reduced, but must be cooked separately and merged in the soup-tureen.