Mini Muttballs and Ditalini

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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6 cups chicken broth


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


  1. In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer.
  2. 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.
  3. 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.