This warm, good-for-you soup is perfect for a chilly day or when you are not feeling well. Loaded with tiny meatballs and teensy pasta, it's sure to please the most discriminating palate.
Combine the meatball ingredients well, get your hands in there! Shape into tiny meatballs, about the size of a teaspoon. If doubling or tripling the recipe, form into logs about 8" long by 2" in diameter. Roll tightly in plastic wrap, parchment or wax paper.
Transfer logs to gallon freezer bag for future use, getting out as much air as possible.
MAKING THE SOUP
In a 3 qt pot, pour in the stock and bring to a simmer. Some broths are already seasoned, so be sure to taste your broth ahead of time so you don't over-season the broth. If you do, see notes.
Once simmering, add in tiny meatballs, simmer a few minutes until they float to the surface, about 2-4 minutes. May remove meatballs with slotted spoon to a plate or keep them in while boiling your pasta, your preference. Return to simmer.
Add the tiny pasta and boil for time recommended on package. If you removed the meatballs, add them back in and return to a simmer. Add additional seasoning if needed. Add a few teaspoons of fresh grated or shaved Parmesan or Romano cheese as a garnish. Serve immediately. Serve with a warm, crusty loaf of bread also delicious with beer bread.