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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.

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

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

Find it online: https://thefamilycooking.com/easy-sicilian-meatball-soup-with-pastina/