Mini meatball & pastina soup
Soup weather is coming and I’m not mad about it. This is a family fave.
Pastina is a little tiny pasta but if you can’t find it you can use orzo or dittalini. I used ground turkey for the meatballs but you can use chicken, pork or beef.
Serve with plenty of grated Parmesan cheese at the table. It’s such a good, comforting, big bowl of love.
XO, km
THE DISH:
Mini meatball & pastina soup | serves 4-6
THE STUFF:
2 tablespoons EVOO
2 shallots, halved and thinly sliced
3 cloves garlic
Kosher S+P
6 cups low-sodium chicken broth
3/4 cup pastina (or small pasta like dittalini or orzo)
2 cups fresh spinach
1/4 cup Parmesan cheese, plus more for serving
Chopped basil for serving
For the meatballs:
1 lb ground turkey
3 slices prosciutto, finely chopped
3 cloves garlic, divided
2 tablespoons finely chopped basil
1/2 cup grated Parmesan cheese
1 egg
THE HOW-TO:
Preheat the oven to 375°F.
To make the meatballs, combine the turkey, prosciutto, garlic, basil, Parmesan cheese and egg in a mixing bowl. Season generously with S+P and stir, just until combined. Form into mini meatballs (about 2 teaspoons). Place meatballs on a lightly oiled baking sheet. Bake until cooked through, 15 minutes.
Set a large heavy-bottomed pan over medium-high heat. Add the EVOO, the shallots and the garlic. Season generously with S+P and sauté until shallots are soft, about 3 minutes. Add the chicken broth and bring to a boil. Add the pastina and cook until al dente, about 7 minutes. Add the spinach, Parmesan cheese and meatballs and cook just until the spinach is wilted, about 2 minutes
Ladle soup into bowls and top with additional Parmesan and basil.