Meatballs in Broth with Little Pasta

I'm pretty sure you can't go wrong with a combination like meatballs and pasta. Granted, usually they're in a more traditional application like spaghetti and meatballs, but this adheres to similar guidelines. Well seasoned, highly flavorful meat and sauce/broth to cover up the fact that I'm too damn lazy to make my own pasta and I buy the tastes like cardboard stuff.

You know, the same guidelines everyone follows.

This soup really does rely on the quality of a good broth, so ideally use homemade. I know, it's a pain, but homemade stock really is the foundation of a good soup. So get to boilin'.

This would look way cooler if you used a pasta like ditalini - but tiny shells like these will do in a pinch. You know, the kind of pinch that involves not wanting to drive to the grocery store to buy ditalini.

That kind.

Meatballs in Broth with Little Pasta

24 oz. broth/stock (chicken or beef, choose your poison)
1 1/2 cups little pasta
8 oz. ground beef
1 garlic clove, minced
2 tablespoons parmesan cheese, grated
2-3 tablespoons flat leaf parsley, minced
1 egg
1 tablespoon breadcrumbs
salt and black pepper to taste

grated parmesan and chopped parsley to garnish

In a bowl combine beef, garlic, parmesan, parsley, egg, and breadcrumbs until thoroughly combined. Shape into 1/4 oz (about half the size of a quail egg) meatballs. Bring the broth to a boil in a medium pot. Add meatballs and boil for 5 minutes. Add pasta and cook until al dente. Serve hot with parmesan and fresh parsley to garnish. Pairs well with a Sauv Blanc and crusty bread.