Ingredients

For the Meatballs:

• ½ lb (250 g) mixed ground meat (beef and pork or turkey)
• 2 slices stale bread, soaked and squeezed
• 2 tbsp chopped parsley
• 2 tbsp grated Parmesan cheese
• 1 egg
• Salt and pepper, to taste

For the Pastina:

• 1 tbsp olive oil, for browning
• ½ small onion, finely chopped
• 1 carrot, diced
• 1 zucchini, diced
• ½ cup (120 ml) tomato puree
• 1 cup (200 g) pastina or other small pasta
• 4 cups (1 liter) vegetable broth
• Salted ricotta, grated, for serving
• Extra-virgin olive oil, for drizzling

Step-by-Step Instructions

1. Prepare the Meatballs:

1. In a large bowl, combine ground meat, soaked bread, parsley, Parmesan, egg, salt, and pepper.
2. Mix thoroughly until the ingredients are evenly combined.
3. Form small meatballs (about the size of a walnut). Set aside or freeze for later use.

2. Brown the Meatballs:

1. Heat olive oil in a large saucepan over medium heat.
2. Brown the meatballs on all sides, then remove them from the pan and set aside.

3. Sauté the Vegetables:

1. In the same pan, add a little more oil if needed.
2. Sauté the onion and carrot until softened, about 5 minutes.
3. Add the diced zucchini and cook for another 3 minutes.

4. Cook the Pastina:

1. Stir the tomato puree into the pan with the vegetables.
2. Add the pastina and toast it lightly for about 1 minute.
3. Begin adding the vegetable broth one ladle at a time, stirring frequently, as you would for risotto.
4. Continue adding broth as it absorbs, cooking the pastina until tender but al dente, about 10–12 minutes.

5. Finish with the Meatballs:

1. Add the browned meatballs to the pan during the last 3–4 minutes of cooking to reheat and soak up the flavors.
2. Adjust seasoning with salt and pepper, if needed.

6. Serve:

1. Divide the pastina and meatballs among bowls.
2. Drizzle with extra-virgin olive oil and sprinkle with grated salted ricotta.
3. Serve warm and enjoy!