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.
Pastina Soup with Basil Chicken Meatballs and EscaroleServings: 4-6 servings
Ingredients
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)
Directions
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.
Variations & Tips
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.
