Mini Muttballs and Ditalini

Mini Muttballs and Ditalini
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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

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.

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.