Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken or veggie stock
  • 2 cups water
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 (14 oz) can crushed tomatoes
  • ½ lb small circular pasta, or small elbow noodles
  • Extra Fresh Basil, for serving, optional
  • Parmesan, for serving, optional
  • 1 lb ground pork (or ground chicken)
  • 1 egg, beaten
  • ½ cup bread crumbs
  • 2 tbsp fresh basil, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp Italian seasoning

Instruction

  • In a large bowl mix all of the ingredients for the meatballs and form them into 1” balls
  • These are “mini” meatballs.Heat the olive oil in a large pot over medium-high heat
  • Saute the meatballs until browned on all sides, about 8 minutes
  • Set meatballs aside.Sauté the onion and cook until translucent, about 4 minutes
  • Add the garlic and cook for 1 minute longer
  • Note: If using chicken, you may need to add more olive oil.Pour in the stock, water, salt, italian seasoning, crushed tomatoes and meatballs, bring to a boil
  • Add pasta and reduce the heat to medium and simmer for 15-20 minutes until the pasta is tender.Ladle into bowls and top with fresh chopped basil.