30 Minute Pastina Meatball Soup
Ingredients
For the Chicken Meatballs
1 pound ground chicken
3-4 slices white bread
3-4 tablespoons milk
2 eggs
Salt
1/2 cup Parmesan
1 tablespoon parsley flakes
1/2 - 1 cup flavored breadcrumbs
For the Soup
3 tablespoons olive oil
1 small onion chopped
2 carrots chopped
2 celery ribs chopped
8 cups chicken or vegetable broth
salt and pepper to taste
3/4 cup pastina
Fresh grated Parmesan
Cracked black pepper
Directions
Make the meatballs by adding the bread and milk to a bowl and using a fork mash together to combine. Add the eggs, a good sprinkling of salt, parmesan, and parsley. Combine and add the chicken. Using your hands combine well adding breadcrumbs a bit at a time, letting it stand a minute before intervals, it will firm up.
Roll into balls when the mixture has a good consistency. If you want to check for seasoning, roll a mini meatball and microwave for about 20 to taste and adjust. This mixture will make about 100-120 mini meatballs. Place them on an olive oiled parchment lined baking sheet. Until ready to add to the soup.
In a large pot heat the olive oil. Add the vegetables and cook over medium low heat until softened. Do not brown. Add the broth and bring to a boil . Simmer for about 5 minutes, season with salt and pepper and add the meatballs.
When the meatballs rise to the top add the pastina and cook until tender. Top with freshly grated Parmesan and black pepper.
