Pastina soup with basil chicken meatballs and escarole is a comforting dish that embodies warmth and love in every spoonful. Originating from Italy, pastina is a type of pasta that is often served in a simple broth, making it a favorite among children and adults alike. The addition of basil chicken meatballs and nutritious escarole turns this into a hearty meal that is perfect for a cozy family dinner. It's a versatile dish that can be easily adapted to suit various tastes and preferences, making it a wonderful choice for sharing with loved ones.

This pastina soup pairs beautifully with a side of crusty garlic bread or a slice of homemade cornbread. For a colorful and refreshing touch, serve a side salad with a light vinaigrette. You can also add a small plate of mixed olives or a cheese platter to round out the meal. A glass of chilled lemonade or a warm cup of tea can be wonderful accompaniments, adding a little extra comfort to your mealtime.

Servings: 4-6 servings

1 cup pastina (small pasta)
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons fresh basil, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
8 cups chicken broth
1 head escarole, washed and chopped
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Grated Parmesan cheese (for serving)

1. In a bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, basil, minced garlic, salt, and black pepper. Mix until well combined and form into small meatballs.

2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until they begin to soften, about 5 minutes.

3. Add the chicken meatballs to the pot and cook until they are browned on all sides, about 8 minutes. Make sure not to overcrowd the pot; you may need to do this in batches.

4. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

5. Stir in the escarole, dried thyme, and red pepper flakes if using. Let the soup simmer for another 5 minutes.

6. Add the pastina to the pot and cook according to the package instructions, generally about 6-7 minutes, until the pasta is tender.

7. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese.

For picky eaters, you can substitute the escarole with spinach or kale, which have a milder taste. If you're looking to add more vegetables, try adding zucchini or peas into the soup. For a gluten-free version, use gluten-free pasta and breadcrumbs. You can also make the meatballs with turkey or beef if preferred. To make the dish more indulgent, add a splash of cream to the broth before serving. For an extra kick of flavor, sprinkle some fresh chopped parsley on top of the soup just before serving.

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