To the minced meat are added 1 egg, bread crumbs, pepper and salt, and then they are kneaded well. This is formed into balls the size of a ping – pong ball. Boil 8 1/3 cups (2 liters) of water, then carefully place the meatballs in and cook for about 5 minutes.
Strain through a colander, the water is retained. Chop the onion finely and put it to fry in a deep pan with a little oil. Peel the tomatoes and cut them into small pieces, then add them to the onion. Add 5 tablespoons from the broth and allow it to boil.
Once boiling reduce and let it simmer for about 30 minutes then thicken the sauce with a little flour and season it with pepper and salt. Add meatballs and stir until warm. The remaining 3 eggs are hard boiled and cut into slices. Serve hot, arranged with sliced egg.
With the dish comes a baguette.