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ASIAGO MEATBALLS & PASTA
IN BEEF BROTH

(Serves 8)

INGREDIENTS:

• 16 ounces ground round
• 2 large eggs, beaten
• 6 tablespoons finely grated Asiago cheese
• 1/4 cup fresh breadcrumbs
• 1/4 cup fresh, finely chopped, Italian Parsley
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1 clove freshly minced garlic
• 2 quarts beef broth
• 2 ounces farfalle pasta, cooked

PREPARATION:

Combine the ground beef with the eggs, Asiago cheese, breadcrumbs, Italian parsley and Kosher salt, mixing well.

Divide and roll the mixture into about 40 small meatballs.

Place these on a tray or into a bowl and refrigerate until ready to cook.

Heat a large, heavy-bottomed soup pot over medium-high heat.

When hot, add the olive oil and swirl to coat the pan.

Add the garlic and cook, stirring constantly, for 1 minute.

Carefully pour in the beef broth and bring it to a boil.

Drop the meatballs into the broth, reduce the heat to medium and simmer for about 10 minutes, until cooked.

Add the pasta, remove the pot from the heat, taste for seasoning and serve.