250 g of minced meat
2 tablespoons of breadcrumbs
1 garlic clove, chopped
Salt and pepper
1 package of GALLO Galets
1 l of Christmas broth
In a pot of boiling water, cook the pasta until al dente (about 6 minutes) and strain.
Pour a little bit of olive oil to stop the pasta sticking together and set aside.
In a bowl, mix the minced meat, garlic, parsley, egg and breadcrumbs.
Add salt and pepper and make little balls to fill the pasta. Pour the Christmas stock in a pot and bring to the boil.
Once you have filled the galets, add them to the stock and cook for 10 more minutes and serve.