Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

Pastina in Broth with Tiny Meatballs




Source of Recipe


Mangla Pastal by Mary Ann Esposito


Recipe Introduction


If you have chicken broth on hand, this soup can be ready in no time. Beef, veal or vegetable broth can also be used. The meatballs can be frozen after cooking; they'll keep for several months.


List of Ingredients




1/4 C. fresh bread crumbs
2 T. milk
1/4 lb. ground beef chuck
2 tsp. freshly grated Pecorino cheese
1 tsp. grated lemon zest
1/4 tsp. salt (preferable fine sea salt)
1 scant tsp. ground cloves
2 qts. homemade or canned low-sodiium chicken broth
1/2 C. pastina or other small soup pasta such as stelline or orzo

Recipe



Combine the bread crumbs & milk in a small bowl & set aside. In a medim-size bowl, mix the beef, cheese, lemon zest, salt & cloves just enough to combine. Gently mix in the bread-crumb mixture.

Preheat the oven to 350°. Form tiny meatballs (marble size) using about 1/l2 teaspoon of the mixture & 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" baking pan; bake them for 5 to 8 minutes, then remove them from the pan with a slotted spoon & place them on a paper-towel-lined dish to drain.

Meanwhile, bring the chicken broth to a boil in a pot. stir in the pastina & cook until al dente, 10 to 12 minutes. stir in the meatballs, lower the temperature to medium, and cook about 3 minutes longer. Serve immediately with additional grated cheese, if desired. Makes 4 servings.