Veal Ball And Macaroni Soup

Ingredients

• 2½ pounds veal knuckle
• 3 quarts water
• 2 tomatoes, finely chopped
• ½ onion, chopped
• Salt and pepper to taste
• 1½ tablespoons flour
• ½ cup vermicelli or alphabet macaroni
• 2 eggs, beaten
• 1½ tablespoons Parmesan cheese

Method

1. 1 Place veal knuckle in a stewing pan with water, tomatoes, and onion. Simmer until the meat is thoroughly cooked.
2. 2 Remove the meat, chop it finely, and mix with the flour, Parmesan cheese, salt, and pepper. Form the mixture into small marble-sized balls.
3. 3 Drop the macaroni into the boiling broth and cook until tender.
4. 4 Add the veal balls to the soup and simmer until heated through. If the soup is too thick, add a little water.
5. 5 Slowly stir in the beaten eggs while the soup is boiling to thicken and enrich the broth.