Pastina in broth with meatballs. Do you remember when we were little and mom used to make meatballs in broth with pastina? Yes, pastina in broth with meatballs is the first comfort food that comes to mind when I think of childhood — an easy and delicious one-dish meal, a cuddle for the whole family that warmed both heart and stomach, a dish as simple as it is tasty. One of the traditional grandma recipes that we’ve all eaten at least once and that reminds us of the best moments of childhood — a comforting dish my mother and grandmother made when we had the flu or on those cold winter days when a warm plate that warmed the belly was a true remedy. The very soft meatballs in broth, soaked in broth and pastina, were that extra touch of taste that turned a simple dish into a rich and wonderful one-dish meal, perfect not only for children but also for adults. Now, I know this dish already made you nostalgic and you want to remember how to make pastina in broth with meatballs, so follow me into the kitchen and let’s make it together. But as always, before we roll up our sleeves, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Pastina in broth with meatballs

14 oz ground beef (or veal)
2 eggs
2/3 cup stale bread
1 pinch salt
to taste parsley
as needed milk
1.5 oz Parmesan cheese
14 oz pastina (tiny pasta)
10.5 cups vegetable broth

Tools

Pots

Steps to make pastina in broth with meatballs

Prepare the veal slices and, if they are too large, divide them so they are an appropriate size. Dredge them in flour, pressing with your fingers so the slices thin out a bit and the flour adheres well.
Place two cloves of garlic in a pan—do not peel them; if you prefer a stronger aroma, lightly crush them.
Mix everything with your hands until you obtain a homogeneous mixture.
Take portions of the ground meat and, rolling them between your hands, form meatballs small like hazelnuts or slightly larger. Bring the broth to a boil and drop the meatballs in; don’t worry about the foam that will form in the early stages of cooking—gradually the broth will become clearer and you can strain it at the end. Cook the meatballs for 30 minutes.
After the time has passed, remove the meatballs from the broth and keep them warm.
Drop the pastina into the boiling broth (about 6 1/3 cups of broth for 14 oz of pastina) and cook until done. Once ready, plate and add the meatballs you had kept warm.
Serve as is or with a generous grating of Grana Padano or Parmesan. Prepare only the amount of pasta you plan to consume at the moment; the meatballs and broth, however, keep well in the fridge for up to 2 days.