1.Put the cardoon in a pot with 2 litres of water and bring it to boil.

2.In the meantime, thoroughly mix the veal with one egg and breadcrumbs, make small meatballs (about 1cm in diameter). Brown them in a frying pan in olive oil, add garlic. Put the meatballs and garlic in the soup and cook for 30-35 minutes. 

3.Beat the remaining egg in a small bowl, slowly pour it into the pot while swirling the soup with a spoon to get small strands of egg. Cook it for another minute. Cool it slightly. Season and serve with parsley, cheese and olive oil.

4.If you prefer the cardoon to be soft rather than slightly crunchy, add 15 minutes to cooking time.