Mini Muttballs and Ditalini

• 6 cups chicken broth
• salt
• 34 lb meatloaf mix (ground beef, pork and veal)
• 2 large eggs
• 13 cup chopped shredded carrot
• 13 cup grated parmigiano-reggiano cheese, plus more for sprinkling
• 13 cup breadcrumbs
• 14 cup finely chopped parsley
• 1 garlic clove, mashed into a paste with a little salt (optional)
• pepper
• 12 lb ditalini

1. In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer.
2. Meanwhile, in a large bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley and garlic paste, if using; season with pepper.
3. Form into 1-inch balls.
4. Drop the meatballs into the broth and simmer until cooked through, about 5 minutes.
5. Stir in the pasta and cook until al dente, 6 to 7 minutes.
6. Let cool before serving to your pooch!
7. Season the people's portions with salt and pepper and sprinkle with more parmigiano-reggiano.

chicken broth, salt, meatloaf, eggs, carrot, cheese, breadcrumbs, parsley, garlic, pepper, ditalini

Taken from www.food.com/recipe/mini-muttballs-and-ditalini-311897 (may not work)