Mini Meatball Soup With Broccoli and Orecchiette

Step 1

Bring a medium saucepan of salted water to a boil.

Step 2

In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.

Step 3

Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.

Step 4

Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.

Step 5

While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.