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Ingredients
  • 1 l 4 cups meat broth, preferably homemade
  • subheading: For the meatballs:
  • 400 g 1 lb ground veal (or beef)
  • 1 to 2 Tbs grated caciocavallo or pecorino cheese
  • 75 g ¾ cups breadcrumbs
  • 1 to 2 cloves of garlic finely minced
  • A sprig or two of parsley finely minced
  • 2 eggs
  • Salt and pepper
  • A pinch of nutmeg and cinnamon optional
  • subheading: For the ricotta soufflé:
  • 400 g 1 lb ricotta cheese
  • 75 g ½ cup grated caciocavallo, pecorino or Parmesan cheese
  • 4 to 5 eggs separated
  • A sprig of parsley finely minced
  • Salt and pepper
Steps
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