Stanley Tucci's brodo di gallina con polpettine di pollo

Remove the grated cheeses from the fridge 30 minutes before cooking, allowing them to come to room temperature.

In a large pasta pot, add 2 quarts/2l of water and 1/2 tablespoon/3g of salt and bring to a boil.

While water comes to a boil, mince the garlic.

In a mixing bowl, add ground chicken, egg, breadcrumbs, grated pecorino Romano cheese, and garlic; then add salt and pepper to taste.

Using your hands, gently mix the ingredients until thoroughly combined.

Cook pasta: Measure 1 1/3 cup/110g of dry pasta and add to boiling water. Turn the heat down to a low boil and cook for 6 minutes, then drain the pasta.

While pasta is cooking, dampen your hands and begin to roll the meat mixture into 1-2-inch balls and place on a tray.

Pour the chicken stock into the soup pot, cover and bring to a simmer.

Using a slotted spoon, poach the meatballs in the stock until they float to the surface and are cooked through; approximately 5 to 6 minutes.

Bring the broth back to a simmer, add the shredded chicken breast, diced carrots, celery and onion so that they warm through for about 30 seconds to 1 minute.

Divide the pasta among four warmed bowls. To warm, heat oven to 200°F/100°C and place oven-safe bowls inside for 10 minutes. Use an oven mitt to remove.

Ladle soup over the pasta and garnish with grated Parmigiano Reggiano cheese and parsley. Pass the remaining grated Parmigiano Reggiano around the table so guests can help themselves.

Serve alongside a chilled bottle of S.Pellegrino. Buon appetito!