Salt, chopped garlic, pepper for seasoning meat and parsley
Preparation:
The first step is to season the meat that will be used as the pasta filling. Place the minced meat in a bowl and season with pepper, salt, chopped garlic and parsley.
Add one raw egg and mix everything with a wooden spoon or by hand. Fill the pasta shells to the brim with the mixture. Once the galets are filled, cook them in a pot with plenty of water and the two liters of chicken broth. Cook over medium heat for 15 to 30 minutes. Meanwhile, boil two eggs in a separate pot.
Once ready, and five minutes before removing the soup from the heat, add the boiled eggs to the mixture. Serve very hot.
