The Cardone di Benevento is a typical soup of thistles from Campania that is generally prepared at Christmas, but not only. Being in fact a brothy dish that is cooked with a chicken possibly grown in a natural way, thistles and fresh eggs, it is put in place every time the cold weather provides a good opportunity to enjoy it. For those who wish to try their hand at it, the original recipe calls for a free-range chicken, onion, carrot, celery and a couple of cherry tomatoes; then half a kilo of lean meat, stale breadcrumbs, 3 eggs, parsley, Parmesan cheese and chopped garlic which are used for the meatballs; lemon juice, a tablespoon of flour and pine nuts.
