These little meatballs are baked, not fried, then placed in a pot that’s already been simmering with some delicious vegetables. Wait till you taste it!
1/3 cup milk
1/2 cup bread crumbs
1/4 cup grated Pecorino Romano or Parmesan cheese
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. minced parsley
1-1/2 lbs. ground chuck (or a combo of beef, pork, veal – whatever you like)
2 Tbsps. extra virgin olive oil
1 small diced onion
3 heaping tsp. minced garlic or to taste – we like lots!
2 carrots, peeled & chopped
2 celery stalks, chopped
1/2 a small eggplant, peeled & cubed
3 red potatoes, peeled & cubed
6 whole basil leaves, ribbon-sliced
2 14 oz. cans of vegetable broth
1 14 oz. can diced tomatoes
3 cups water
1/2 cup small pasta (I use the little stars or ditalini)
First make the meatballs: Preheat the oven 350 degrees and lightly grease or spray a rimmed cookie sheet tray. In a medium-sized bowl, place the milk, bread crumbs, cheese, salt, pepper, parsley and mix well. Add the meat and mix gently, but well. (Over mixing will cause the meatballs to be tough). Make little meatballs – I make 35; 7 rows of 5. Then place in the oven for 25 minutes. Remove and set aside. Meanwhile make the soup base.
Add the olive oil to a dutch oven or soup pot – heat. Add the onion, garlic, carrots, celery, eggplant, and potatoes – cook for 10 minutes. Stir in the basil, broth, tomatoes, and 3 cups water. Bring to a boil, then simmer for 25 minutes – while the meatballs cook.
Add the meatballs to the pot and simmer for about 15 minutes; add the pasta and cook for about another 15 minutes. Adjust your seasonings and dig in!