Toasted Pasta and Meatballs in Parmesan Brodo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 256
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 54
- Sodium
- 561
- Total: 40 min
- Active: 30 min
Ingredients
One 4-ounce wedge Parmesan cheese with rind, rind removed and cheese finely grated
8 cups chicken stock or low-sodium broth
3 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 pound ground pork
1/2 cup Italian-style dry breadcrumbs
1 large egg
1/4 cup chopped dill, plus sprigs for garnish
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
4 ounces mixed dry pastas, such as orzo and angel hair
2 1/2 ounces curly or leafy spinach leaves (not baby)
1 cup frozen peas
Directions
- In a large pot, combine the Parmesan rind with the stock, garlic and a generous pinch of salt. Bring to a boil over high heat, then cover and let simmer over low heat.
- Meanwhile, in a large bowl, combine the pork with the breadcrumbs, egg, dill, 1/4 cup finely grated Parmesan, 1 1/2 teaspoons salt and 3/4 teaspoon pepper; mix well. Gradually mix in 1/4 cup of the Parmesan broth, then form the mixture into 16 meatballs.
- In a large skillet, melt the butter in 1 tablespoon of the olive oil over medium heat. Working over a bowl, break any long pasta into small pieces. Add all the pasta to the skillet and cook, stirring, until browned all over, about 5 minutes. Add the pasta to the Parmesan broth.
- Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add the meatballs to the Parmesan broth, cover and simmer until the meatballs are cooked through, 5 to 7 minutes. Stir in the spinach and peas and simmer until warm, 3 minutes. Serve in bowls, topped with grated Parmesan, dill sprigs and black pepper.