Sort ingredients
bbannar
QR Code
Listen
Pdf
Soak day old bread in a little bit of milk and set that aside.
Combine the rest of your meatball ingredients: half pork and half beef, Calabrian chilies, fresh herbs, grated onion, and plenty of Parmesan.
Mix until just combined. Do not overwork the mixture.
Roll those into tiny meatballs.
Brown them in a little bit of olive oil until they're golden. Then set them aside.
In that same pan, saute your blended mirepoix (onion, celery and carrot).
Season that with a pinch of salt, pepper, oregano and Calabrian chilies.
Let that saute for a bit, then add in your pastina to toast.
Deglaze with a little bit of white wine.
Pour in the chicken broth and give that a stir.
Bring that to a simmer and cook, stirring frequently until the pastina is tender.
During the last few minutes, stir in the grated garlic and chopped spinach.
Add in your Parmesan butter and a squeeze of fresh lemon juice.
Adjust with more salt, black pepper, Parmesan or lemon juice as needed.