Pastina in Broth with Tiny Meatballs

1. 1

   Combine the bread crumbs and milk in a small bowl and set aside.

2. 2

   In a medium-size bowl, mix the chuck, cheese, lemon zest, salt, and cloves just enough to combine the ingredients.

3. 3

   Gently mix in the breadcrumb- and-milk mixture.

4. 4

   Preheat the oven to 350F.

5. 5

   Form tiny meatballs using about 1/2 teaspoon of the mixture and roll each ball between the palms of your hands.

6. 6

   To keep your hands from sticking, dip them in water occasionally.

7. 7

   Place the meatballs in an 8-inch baking pan or dish; bake them for 6 to 8 minutes, then remove them from the pan with a slotted spoon and place them on a paper-towel-lined dish to drain.

8. 8

   Meanwhile, bring the chicken broth to a boil in a 1 pot.

9. 9

   Stir in the pastina and cook until al dente, 10 to 12 minutes.

10. 10

    Stir in the meatballs, lower the heat to medium, and cook about 3 minutes longer.

11. 11

    Serve immediately with additional grated cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.