Pastina in Broth with Tiny Meatballs

• 1/4 cup fresh bread crumbs
• 2 tablespoons milk
• 1/4 pound ground beef chuck
• 2 teaspoons freshly grated Pecorino cheese
• 1 teaspoon grated lemon zest
• 1/4 teaspoon fine sea salt
• 1 scant teaspoon ground cloves
• 2 quarts homemade or canned low-sodium chicken broth
• 1/2 cup pastina or other small soup pasta such as stelline or orzo

1. Combine the bread crumbs and milk in a small bowl and set aside.
2. In a medium-size bowl, mix the chuck, cheese, lemon zest, salt, and cloves just enough to combine the ingredients.
3. Gently mix in the breadcrumb- and-milk mixture.
4. Preheat the oven to 350F.
5. Form tiny meatballs using about 1/2 teaspoon of the mixture and roll each ball between the palms of your hands.
6. To keep your hands from sticking, dip them in water occasionally.
7. Place the meatballs in an 8-inch baking pan or dish; bake them for 6 to 8 minutes, then remove them from the pan with a slotted spoon and place them on a paper-towel-lined dish to drain.
8. Meanwhile, bring the chicken broth to a boil in a 1 pot.
9. Stir in the pastina and cook until al dente, 10 to 12 minutes.
10. Stir in the meatballs, lower the heat to medium, and cook about 3 minutes longer.
11. Serve immediately with additional grated cheese if desired.

bread crumbs, milk, ground beef, freshly grated pecorino cheese, lemon zest, salt, ground cloves, chicken broth, pastina

Taken from www.cookstr.com/recipes/pastina-in-broth-with-tiny-meatballs (may not work)