Easy Sicilian Meatball Soup with Pastina

Why You’ll Love This Recipe

I love Easy Sicilian Meatball Soup with Pastina because I get a satisfying combination of juicy meatballs, tender pasta, and savory broth in every spoonful. Garlic, Parmesan, and fresh parsley give the meatballs plenty of flavor, while a squeeze of lemon and a pinch of fennel keep the soup bright and aromatic.

I also appreciate how easy this dish is to make. I roll tiny meatballs, simmer them right in the broth, and add the pastina at the end, so I get a hearty one-pot meal with minimal cleanup.

Another reason I keep this recipe in my dinner rotation is its flexibility. I can use beef, pork, turkey, or chicken, swap the vegetables, and serve it as a quick weeknight dinner or a soothing bowl on a chilly day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Mini Meatballs

• 1 pound (450 g) ground beef, or a mix of beef and pork
• 1/3 cup plain or Italian-style breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fennel seeds, lightly crushed, optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons milk

For the Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes, optional
• 1 Parmesan rind, optional
• 1 bay leaf
• 1 cup pastina, such as stelline or acini di pepe
• 2 cups fresh baby spinach or escarole
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

For Serving

• Extra grated Parmesan
• Chopped fresh parsley or basil
• Red pepper flakes, optional
• Crusty bread
• Lemon wedges

Directions

1. In a large bowl, I combine the breadcrumbs and milk and let them sit for 2 minutes until softened. I add the ground beef, Parmesan, egg, garlic, parsley, oregano, fennel seeds, salt, and pepper.
2. I mix gently with my hands until just combined, taking care not to overwork the meat so the meatballs stay tender.
3. I roll the mixture into small meatballs, about 3/4 inch wide, and place them on a baking sheet or plate. I keep my hands slightly damp to prevent sticking.
4. I heat the olive oil in a large Dutch oven or soup pot over medium heat. I add the onion, carrots, and celery and cook for 5 to 6 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
5. I pour in the chicken broth, add the tomatoes, Parmesan rind, and bay leaf, and bring the soup to a gentle boil.
6. I reduce the heat to a gentle simmer and carefully drop the meatballs into the broth one at a time. I simmer for 10 to 12 minutes until the meatballs are cooked through and float on the surface.
7. I add the pastina and stir well. I cook for 4 to 6 minutes, or according to the package directions, stirring occasionally so it doesn’t stick to the bottom of the pot.
8. I stir in the spinach and cook for 1 to 2 minutes until just wilted.
9. I remove the pot from the heat and discard the bay leaf and Parmesan rind. I stir in the lemon juice, then taste and adjust the salt and pepper.
10. I ladle the soup into bowls and serve it immediately, topped with Parmesan, parsley, and red pepper flakes, with crusty bread and lemon wedges on the side.

Servings and Timing

I get approximately 6 generous servings from this recipe.

• Servings: 6
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: About 45 minutes

The exact cooking time depends on the size of the meatballs and the pastina, so I check that the meatballs are cooked through and the pasta is tender rather than relying only on the clock.

Variations

• Turkey or Chicken Meatball Soup: I use ground turkey or chicken for a lighter version, adding a little extra Parmesan and olive oil to keep the meatballs moist.
• Spicy Sicilian Soup: I add red pepper flakes to the meatballs and a spoonful of tomato paste to the broth for more heat and depth.
• Egg Drop Pastina Soup: I whisk an egg with Parmesan and stir it into the hot soup at the end for silky ribbons.
• Escarole and White Bean Soup: I add a can of cannellini beans and chopped escarole for a heartier, Italian wedding soup-style meal.
• Tomato Version: I replace 2 cups of broth with passata or crushed tomatoes for a richer, redder broth.
• Gluten-Free Version: I use gluten-free breadcrumbs and gluten-free pastina or small rice-shaped pasta.

Storage/Reheating

I prefer eating Sicilian Meatball Soup immediately because the pastina is at its most tender and the broth is at its clearest when freshly made.

If I have leftovers, I let the soup cool slightly, then transfer it to an airtight container and refrigerate it promptly. I keep it refrigerated for up to 3 days. The pastina will absorb broth and soften as it sits, so I add a splash of extra broth or water when reheating.

For reheating, I warm the soup in a saucepan over medium-low heat, stirring occasionally, until hot. I can also reheat a portion in the microwave in short intervals, stirring between each one.

I can freeze the meatballs and broth, without the pastina, for up to 3 months. I thaw them overnight in the refrigerator, reheat the soup, and cook fresh pastina in it before serving, which keeps the texture at its best.

I can also freeze the uncooked meatballs on a tray, then transfer them to a freezer bag for up to 3 months, and add them to simmering broth straight from the freezer, adding a few minutes to the cooking time.

FAQs

What is pastina?

Pastina means “little pasta” in Italian and refers to tiny pasta shapes, such as stelline (stars), acini di pepe, or orzo. It cooks quickly and is a classic comfort food in Italian households.

Can I use a different pasta?

Yes. I use orzo, ditalini, or small shells. I adjust the cooking time according to the package directions and add extra broth, since larger pasta absorbs more liquid.

Why did my meatballs fall apart?

The mixture may have been too wet, or the broth was boiling too hard. I use enough breadcrumbs and egg to bind the meatballs, and I drop them into a gentle simmer instead of a rolling boil.

Can I brown the meatballs first?

Yes. I brown them in a skillet for 4 to 5 minutes for extra flavor, then add them to the broth to finish cooking. Dropping them in raw is quicker and gives a softer, more tender result.

Is this soup really Sicilian?

It’s inspired by Sicilian flavors, such as fennel, lemon, Parmesan, and herbs, and by the Italian tradition of small meatballs in broth. Recipes vary widely, so I think of it as a simple, comforting, Italian-American-style version.

Conclusion

Easy Sicilian Meatball Soup with Pastina is one of my favorite ways to turn simple pantry staples into a warm, comforting, and satisfying meal. Tender mini meatballs, tiny pasta stars, and savory broth come together for a soup that feels special but takes hardly any effort.

Easy Sicilian Meatball Soup with Pastina

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This easy Sicilian meatball soup with pastina is pure comfort in a bowl. Tender little meatballs flavored with Pecorino, parsley and a hint of lemon simmer in a light tomato-and-vegetable broth with tiny star-shaped pasta. Ready in under an hour, it’s a cozy, family-friendly dinner that warms you from the inside out.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian (Sicilian)

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 6 cups (1.5 L) chicken broth
• 1 Parmesan rind (optional)
• 1 bay leaf
• ¾ cup (100 g) pastina (stelline, acini di pepe or any tiny pasta)
• 2 cups (60 g) baby spinach or chopped escarole
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley and grated Pecorino, for serving

For the meatballs:

• 1 lb (450 g) ground beef, or half beef and half pork
• ⅓ cup (35 g) plain or Italian breadcrumbs
• ⅓ cup (35 g) grated Pecorino Romano
• 1 large egg
• 2 tbsp milk
• 2 tbsp chopped fresh parsley
• 1 garlic clove, minced
• 1 tsp lemon zest
• ½ tsp dried oregano
• ¾ tsp salt
• ¼ tsp black pepper

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Instructions

1. Make the meatballs: in a large bowl, combine all the meatball ingredients. Mix gently with your hands until just combined, being careful not to overwork the meat. Roll into small meatballs about 1 inch (2.5 cm) wide. You should get about 30.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery with a pinch of salt. Cook for 5 to 6 minutes until softened.
3. Add the garlic and tomato paste and cook, stirring, for 1 minute until fragrant and slightly darkened.
4. Pour in the crushed tomatoes and chicken broth. Add the bay leaf and the Parmesan rind, if using. Bring to a gentle boil.
5. Reduce the heat to a simmer and carefully drop the raw meatballs into the broth one by one. Cover partially and simmer for 15 minutes, until the meatballs are cooked through.
6. Stir in the pastina and cook for 5 to 7 minutes, or according to the package directions, until tender. Stir occasionally so the pasta doesn’t stick to the bottom.
7. Add the spinach and cook for 1 to 2 minutes until wilted. Remove the bay leaf and Parmesan rind. Taste and adjust the salt and pepper.
8. Ladle into warm bowls and top with fresh parsley, grated Pecorino and a drizzle of olive oil.

Notes

• Pastina absorbs a lot of liquid as it sits. If you plan to have leftovers, cook the pasta separately and add it to each bowl, or loosen the soup with extra broth when reheating.
• Keep the meatball mixture gentle and light. Overmixing makes the meatballs tough.
• For a more traditional Sicilian touch, add 1 tbsp of raisins and 1 tbsp of toasted pine nuts to the meatball mixture.
• Dropping raw meatballs directly into the broth keeps them tender and adds flavor to the soup. For deeper flavor, you can brown them in the pot first and set them aside.
• Ground turkey or chicken can replace the beef. Add a little extra olive oil to the mixture to keep them moist.
• Freeze the soup without the pasta for up to 3 months. Thaw overnight in the fridge, reheat and add freshly cooked pastina.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving (about 1⅔ cups)
• Calories: 385 kcal
• Sugar: 6 g
• Sodium: 890 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 105 mg