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Mini Muttballs and Ditalini


  • 6 cups chicken

  • Salt

  • 3/4 pound ground beef, pork and veal

  • 2 large eggs

  • 1/3 cup chopped shredded carrots

  • 1/3 cup grated Parmigiano Reggiano cheese, plus more for sprinkling

  • 1/3 cup breadcrumbs

  • 1/4 cup parsley, finely chopped

  • 1 clove garlic, mashed into a paste with a little salt (optional)

  • Pepper

  • 1/2 pound ditalini pasta


In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer.

Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, breadcrumbs, parsley and garlic paste, if using; season with pepper. Form into 1-inch balls. Drop the meatballs into the broth and simmer until cooked through, about 5 minutes.

Stir in the pasta and cook until al dente, 6-7 minutes. Let cool before serving to your pooch! Season the people's portions with salt and pepper and sprinkle with more Parmigiano Reggiano.