Pasta in meat broth

Name: Pasta in meat broth
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 4
Ingredients: Risoni pasta (orzo pasta) 1.8 cups; Beef muscle 0.88 lb; White onions 1; Celery 1 rib; Carrots 1; Parmigiano Reggiano PDO cheese (to grate) 1 oz; Tomato paste 1 spoonful; Bay leaves 1 leaf; Extra virgin olive oil to taste; Fine salt to taste

it es fr de br

Difficulty: Easy
Prep time: 10 min
Cook time: 2 h 10 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Gessica Runcio

Pasta in meat broth (pastina) is like, the ultimate comfort food in Italy. Really, families everywhere just adore it. You grow up with this stuff, especially when it is chilly or when you need a little pick-me-up. Some folks call it Italian penicillin—and for good reason! The magic? It's all in the homemade beef broth. Simmer those beef bones with onions, carrots and celery until you get this rich, golden goodness. Once that's done, you shred the meat, mix it back in, and—boom—blend those veggies if you want extra creamy richness. The result? A warm, tender soup that's both filling and soothing. A sprinkle of grated cheese on top? Seriously good. Different parts of Italy have their own twists on this traditional Italian soup, but the heart of it is simple: use what you've got at home.

Cold night? Hectic week? You know what's coming—nothing beats a bowl of pasta in broth. The tiny pasta, known as pastina, cooks super fast and soaks up all those homemade broth flavors. You don’t need much effort, but it’s really, really warm, smooth, and comforting. Families throw in whatever veggies are around, or maybe switch up the cheese. It's kinda versatile, always a bit different, but never lets you down. Some even blend the veggies for a thicker, creamy texture—clings to the pasta perfectly. No big secret here with this Italian pastina recipe. Just quality ingredients, a little patience, and a meal that brings everyone together. This pastina soup recipe feels like a hug in a bowl—warms you right up and leaves you happily full. Whether it’s a childhood favorite or a new find, pastina in meat broth is your easy go-to. And you know what? It never lets you down.

How to prepare Pasta in meat broth

To prepare pasta in meat broth, first cut the meat into pieces 1 and do the same with the vegetables. Put the meat in a large pot with plenty of cold water 2, then add the celery 3.

Add the carrot 4, the onion 5, and scent with a bay leaf 6.

Finish with the tomato paste 7, which will give the broth a warm color and a rounder taste. Bring to a boil and cook from that point for about 2 hours, or until the meat becomes tender. During cooking, remove the foam that rises to the surface with a skimmer 8: this is an important step for obtaining a clearer, more delicate, and digestible broth. Only in the last half hour, season with salt 9, so the flavor stays balanced and you won't risk ending up with a too salty soup.

When the meat is tender and well-cooked, drain it and let it cool, keeping the broth and vegetables aside. Once cooled, shred the meat with your hands or break it up coarsely 10 11. Meanwhile, blend the cooked vegetables with an immersion blender 12.

You should obtain a smooth and velvety cream 13. If the broth is very abundant, you can remove some of it, then pour the orzo pasta directly into the pot after bringing it to a boil 14 and cook for the time indicated on the package. Towards the end of cooking, add the vegetable cream 15.

Add the shredded meat 16 and combine everything. With the heat off, finish with a drizzle of olive oil 17 and mix well 18, adjusting the consistency with more broth as desired.