Mini Muttballs and Ditalini

Ingredients

• 6 cups chicken broth
• Salt
• 3/4 pound ground beef, pork and veal mixture
• 2 large eggs
• 1/3 cup chopped shredded carrots
• 1/3 cup grated Parmigiano-Reggiano, plus more for sprinkling
• 1/3 cup bread crumbs
• 1/4 cup finely chopped fresh parsley leaves
• 1 clove garlic, mashed into a paste with a little salt, optional
• Freshly ground black pepper
• 1/2 pound ditalini pasta

Directions

In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer.

Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley and garlic paste, if using; season with pepper. Form into 1-inch balls.

Drop the meatballs into the broth and simmer until cooked through, about 5 minutes. Stir in the pasta and cook until al dente, 6 to 7 minutes. Let cool before serving to your pooch! Season the people's portions with salt and pepper and sprinkle with more Parmigiano-Reggiano.