Chicken Broth with Mini Meatballs and Pastina

Episode 107 - Chicken Broth with Mini Meatballs and Pastina


  • Chicken Broth:
  • 2 tablespoons Olive Oil
  • 2 Garlic Cloves (crushed)
  • 1 Onion (diced)
  • 1 Carrot (diced)
  • 1 Stork Celery (diced)
  • 1 bunch Fresh Italian Parsley (chopped)
  • 1 free range chicken
  • Water
  • Seasoning
  • 200g Pastina
  • Mini Meatballs:
  • 400grams of pork mince
  • 400grams of veal mince
  • ¾ cup Romano finely grated cheese
  • 1 cup of bread crumbs
  • 1 tablespoon of finely diced fresh parsley.
  • 1 egg whisked
  • Seasoning to taste


Mini Meatballs:
  1. Add all ingredients into a bowl.
  2. Mix thoroughly with hands and mould into small balls the size of a large marble.
Chicken Broth:
  1. Place oil in the bottom of a large pot and heat.
  2. Add onions and garlic and sauté then add remaining vegetables and parsley.
  3. Place whole chicken into pot and cover with water add salt (generous amount) and pepper to taste.
  4. Boil and then simmer for about an hour until chicken is tender.
  5. Check regularly and add water if required.
  6. Once chicken is cooked pull it out gently so it stays together and put aside.
  7. Carefully place mini meatballs into broth and allow to simmer for another 20 minutes.
  8. Then add pastina to broth and meatballs and cook for a few minutes more until pastina is al dente.
  9. Serve with parmesan or romano cheese.