1 egg
1 lb. ground chuck
1/2 c. soft white bread crumbs
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1/2 clove garlic, crushed
1/2 tsp. salt
1/8 tsp. pepper

1 (8 oz.) pkg. ribbon noodles

Make meatballs: In medium bowl, using fork, beat egg slightly. Add rest of meatball ingredients, mix until well blended. Shape into 36 balls. In a Dutch oven, bring broth plus water to make 9 cups liquid to boil. Add meatballs, simmer 5 minutes and remove meatballs. Return to boil and add noodles. Cook 10 minutes. Return meatballs to soup and heat. Serve with grated Parmesan cheese and parsley on top.