Carrots, celery, and onion blend into a golden broth for this cozy pastina soup. I added mini pork meatballs to make it a little heartier. It’s one of my Little Bowls of Comfort. 🤍
Prep 10 minutes · Cook 25 minutes with cooked meatballs · Serves 4
Ingredients
- 6 cups chicken or vegetable broth
- 1 small white onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 Parmesan rind, optional
- ¾ cup pastina
- Fully cooked mini pork meatballs. Use pork and roll them smaller when making my Homemade Meatballs.
- Fresh parsley and grated Parmesan, for serving
Instructions
- Simmer the vegetables. Bring the broth, onion, carrots, celery, and Parmesan rind to a boil. Reduce the heat, partially cover, and simmer for about 20 minutes, until the vegetables are very soft.
- Blend the vegetables. Remove the Parmesan rind. Use a slotted spoon to transfer the vegetables to a blender with a ladleful of broth. Blend until smooth.
- Cook the pastina. Stir the purée back into the simmering broth. Add the pastina and cook until tender, following the package directions.
- Add the meatballs. Stir in the cooked mini pork meatballs and simmer until heated through.
- Serve. Ladle into bowls and finish with fresh parsley and grated Parmesan.
