1. Mix all the meat together and start rolling the balls into 5g each meatballs

2. In the pot, cook vegetables for 2 mins

3. Add in chicken stock and bring it to a boil, turn it to simmer

4. Add in Fregola and simmer for 10 minutes

5. Add in meatballs and simmer for 5 more minutes

6. Take the pot off the heat

7. In a bowl whisk together eggs and 20g of grated Parmesan cheese

8. While the soup is hot, whisk in the egg

9. Serve with chopped parsley