Pastina in Broth with Tiny Meatballs

Chef

Cookbook

Mangia Pasta!

Published by William Morrow

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This image courtesy of Joseph DeLeo

Chicken broth and pastina, that was the soup that nourished me when I was a sick child, and the tradition continued with my children. Surely, tiny specks of pasta floating in a clear broth could I stymie the most stubborn cold and when it vanished the request was still there for pastina in other guises as well; cooked and mixed with lots of butter and grated Parmigiano-Reggiano cheese, or with tomato sauce. Another favorite soup was pastina with marble-size meatballs, often served as a first course to Sunday dinner. Baking the meatballs instead of frying them keeps them light and tender, and eliminates adding any additional fat. Having chicken broth on hand makes this a soup that can be ready in no time.

Serves4

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseAppetizer, Main Course

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner

Type of DishHot Soup, Soup

Ingredients

¼ cup fresh bread crumbs
2 tablespoons milk
¼ pound ground beef chuck
2 teaspoons freshly grated Pecorino cheese
1 teaspoon grated lemon zest
¼ teaspoon fine sea salt
1 scant teaspoon ground cloves
2 quarts homemade or canned low-sodium chicken broth
½ cup pastina or other small soup pasta such as stelline or orzo

Instructions

Combine the bread crumbs and milk in a small bowl and set aside. In a medium-size bowl, mix the chuck, cheese, lemon zest, salt, and cloves just enough to combine the ingredients. Gently mix in the breadcrumb- and-milk mixture.
Preheat the oven to 350°F.
Form tiny meatballs using about ½ teaspoon of the mixture and roll each ball between the palms of your hands. To keep your hands from sticking, dip them in water occasionally.
Place the meatballs in an 8-inch baking pan or dish; bake them for 6 to 8 minutes, then remove them from the pan with a slotted spoon and place them on a paper-towel-lined dish to drain.
Meanwhile, bring the chicken broth to a boil in a 1 pot. Stir in the pastina and cook until al dente, 10 to 12 minutes. Stir in the meatballs, lower the heat to medium, and cook about 3 minutes longer. Serve immediately with additional grated cheese if desired.

Notes :

The meatballs can be made and frozen after cooking for future use. They’ll keep for several months. Other broths, such as beef, veal and vegetable, can also be used.