![Mini Meatball and Pastina Soup in a green checkered bowl on a green napkin](https://cdn.statically.io/img/assets.epicurious.com/photos/661e5095cbf0feea0a30c9d1/1:1/w_2560%2Cc_limit/20240214-0524-DIS-0448.jpg)
Who doesn’t love pasta in their soup? This pastina with mini meatballs is a hearty and comforting dish perfect for cozy evenings in. The tender meatballs add savory depth to the rich tomato broth, while the tiny pasta adds a satisfying heft. Because of their size the meatballs can overcook quickly, so keep an eye on them as they brown. Serve with a sprinkle of Parmesan cheese and crusty bread for a complete meal that's sure to warm you up from the inside out.
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What you’ll need
Dutch Oven
$80 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Slotted Spoon
$11 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Gently mix 2 large eggs, 1 lb. ground beef, ½ cup plain fine dried breadcrumbs, 3 garlic cloves, finely chopped, 2 oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined. Working one at a time, scoop out about 2 tsp. meat mixture and roll into balls. Transfer meatballs to a baking sheet.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Carefully arrange half of meatballs in pot; cook, turning occasionally, until lightly browned, about 4 minutes. (Be careful not to overbrown or meatballs will be tough.) Transfer to a clean plate with a slotted spoon. Repeat with remaining meatballs. Spoon out all but 2 Tbsp. fat from pot.
Step 3
Reduce heat to medium. Add 1 medium onion, finely chopped, and remaining 3 garlic cloves, finely chopped; season with salt. Cook, stirring occasionally, until onion is translucent and edges are starting to brown, 5–7 minutes. Add one 32-oz. can tomato purée, 4 cups low-sodium chicken broth, and 2 cups water. Season with salt; bring to a boil. Add 6 oz. pastina and cook until al dente, 8–10 minutes.
Step 4
Return meatballs to pot and cook, stirring to distribute, until heated through, about 5 minutes. Taste and season soup with more salt if needed.
Step 5
Ladle soup into bowls; top with more Parmesan and parsley. (The soup will thicken as it cools; add up to ½ cup broth or water to adjust the consistency if reheating.)
Leave a Review
Reviews (2)
Back to TopLoved, very easy will make again! I used ditalini as that’s what I had on hand. I also added a bit of parmesan rind to thicken it and make it creamier just for fun and we thought it turned out great.
R & J
McLean, VA
5/7/2024
We had this for dinner last night and it was delicious. It’s definitely a make again in our household. Be sure to make the meatballs mini, one small bite size.
Stephanie
Richmond, Virginia
4/27/2024