Macaroni and Broccoli with Tiny Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
493 kcal
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Course
Main Course
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Cuisine
Italian
Macaroni and Broccoli with Tiny Meatballs
Description
The dish begins by forming and baking small meatballs made with ground chuck, eggs, Italian breadcrumbs, parsley, and pecorino romano until cooked through. Separately, broccoli is boiled until tender and then sautéed with garlic, olive oil, and chili flakes to develop flavor. Chicken stock is added to create a broth base for cooking macaroni until al dente.
Once pasta is ready, the meatballs and grated pecorino romano cheese are added to the soup, enriching its texture and taste. The result is a pasta soup with tender meatballs, soft pasta, and flavorful broccoli in a garlicky, slightly spicy broth.
For best texture, use most of the broccoli except woody stem parts. Adjust broccoli boiling time to your desired firmness. Leftover soup keeps for up to 3 days and reheats well either in the microwave or stovetop.
Ingredients
For the meatballs
- 1 pound ground chuck
- 2 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup flat-leaf parsley minced, Italian
- 1/3 cup pecorino romano grated
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the soup
- 8 ounces elbow macaroni
- 1 large broccoli chopped, see notes below, head
- 1/4 cup extra virgin olive oil
- 6 cloves garlic sliced
- 1/2 cup pecorino romano grated
- 1/2 teaspoon chili flakes
- 4 cups chicken stock low sodium
Instructions
For the meatballs
- Preheat oven to 375f and set rack to middle level.
- Mix together all of the meatball ingredients and form tiny meatballs about a 1/2 to 3/4-inch in diameter.
- Place the tiny meatballs on a parchment paper lined baking sheet and bake until they reach 165f internal temp (about 15-20 minutes).
For the soup
- Bring a large pot of salted water to boil. Add the chopped broccoli to the boiling water and cook for 5 minutes or until tender. When finished, set cooked broccoli aside making sure to not drain the boiling water.
- Heat a large pot to medium-low and saute the garlic in olive oil until golden (about 2 minutes). Once golden add the hot red pepper flakes.
- Add the cooked broccoli to the pot and saute with the garlic for 3 minutes.
- Add the chicken stock and bring to a simmer. Once simmering, add in the pasta and stir well. Cook the pasta until al dente then remove the pot from the heat source.
- Add all of the meatballs to the pot along with the Pecorino Romano cheese and stir to combine. If needed use the reserved water from the broccoli cooking process to thin to desired consistency.
- Taste test and adjust salt, pepper, and hot red pepper flakes to taste. Serve in bowls with a drizzle of extra virgin olive oil and more grated Pecorino Romano on the side. Enjoy!
Notes
- Use most of the broccoli, excluding woody stem bottoms, chopped into chunks.
- Reduce broccoli boiling time for firmer texture.
- Leftovers store refrigerated up to 3 days and reheat on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 34.2g | 11% |
| Protein | 26.1g | 52% |
| Fat | 28.4g | 44% |
| Saturated Fat | 9.1g | 46% |
| Cholesterol | 115mg | 38% |
| Sodium | 679mg | 28% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2.7g | 5% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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