Mini Muttballs and Ditalini Rachael Ray   From Every Day with Rachael Ray October 2007 FOUR SERVINGS 6 cups chicken broth Salt 3/4 pound ground beef, pork and veal 2 large eggs 1/3 cup chopped shredded carrots 1/3 cup grated parmigiano-reggiano cheese, plus more for sprinkling 1/3 cup bread crumbs 1/4 cup finely chopped parsley 1 clove garlic, mashed into a paste with a little salt (optional) 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.

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