Step 1

In a small add in the ripped up stale italian bread and pour the milk over the bread. Let that sit for a few minutes.

Step 2

In a large bowl add in the ground meat mixture, salt, cracked black pepper, 12 chopped garlic cloves, chopped fresh parsley, whisked eggs, italian bread crumbs, pecorino romano, and 8 pieces of ripped up basil.

Step 3

Now take the milk soaked bread and give it a squeeze to get all the excess milk out of the bread. Once the bread is drained of the excess milk add it into the large bowl with the meat. Using your hands mix everything together just until incorporated (DO NOT OVERMIX).

Step 4

Once the meat mixture is incorporated begin rolling the meat into small ¾ or 1 inch meatballs. Place the mini meatballs on a baking sheet and set it aside.

Step 5

In a dutch oven pot, heat up the olive oil on medium-medium high heat. Once the pot is hot, add in the carrots, celery, onions, garlic powder, italian seasoning, crushed red pepper flakes, salt, and cracked black pepper. Stir everything together and saute that for a few minutes until translucent. Then, add in about 8 cloves of chopped garlic and tomato paste. Saute that for a few minutes to brown up the tomato paste.

Step 6

Deglaze the pot with white wine, give everything a stir, and let that simmer for about 3-5 minutes, so the alcohol can burn out. Then pour in the chicken stock and bring the pot back up to a boil.

Step 7

Once the pot comes to a boil, add in all your mini meatballs. Once you have added all the meatballs, add in the hunk of pecorino romano. Then, bring the pot back up to a boil, once it comes to a boil, drop it to a medium-low heat, and let that simmer for about 15 minutes until the meatballs are cooked through.

Step 8

When there is only a couple minutes of cooking time left add in ¼ cup of chopped fresh parsley and the rest of the ripped up basil leaves (about 12). Stir that all together and you're ready to serve!

Step 9

You can serve this soup over ditalini, pastina, or any pasta you like!