Macaroni and Broccoli with Mini Meatballs Recipe

Macaroni and broccoli with tiny meatballs is a comforting soup that brings together elbow pasta, plenty of chopped broccoli, small homemade meatballs, and a generous amount of Pecorino Romano. It’s best served with a drizzle of extra virgin olive oil and an extra grating of Pecorino for finishing.

This dish feels like the offspring of pasta con broccoli and Italian wedding soup: familiar, nourishing, and deeply comforting. It was created from a love of both recipes and the desire for a simple, soothing meal you can rely on when you need something warm and satisfying.

Although this recipe is written as a soup—broth-forward and spoonable—you can easily reduce the liquid and serve it more like a classic pasta dish.

The soup is substantial enough to be a standalone meal. Serve it in bowls with freshly grated Pecorino Romano, a drizzle of extra virgin olive oil, and crusty garlic bread if you like.

How to make it

Each numbered step below matches the process photos in the original article.

1. Preheat the oven to 375°F and position a rack in the middle. Slice 6 cloves of garlic and mince 1/4 cup of flat-leaf parsley. Grate Pecorino Romano and reserve 1/3 cup for the meatballs and 1/2 cup for the soup.
2. Chop one large head of broccoli. If using a whole head, remove the bottom 2 inches of the stalk and chop the remaining stem along with the crowns.
3. Combine 2 large eggs, 1 pound ground chuck, 1/2 cup seasoned Italian breadcrumbs, the minced parsley, 1/3 cup grated Pecorino, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
4. Keep a bowl of cold water nearby to wet your hands as you shape the mixture into tiny meatballs about 1/2–3/4 inch in diameter. Wetting your hands helps prevent sticking.
5. Arrange the meatballs on a parchment-lined baking sheet and bake until they reach an internal temperature of 165°F, roughly 15–20 minutes.
6. While the meatballs bake, bring a large pot of salted water to a boil and cook the chopped broccoli for 5–7 minutes, until tender. Use a slotted spoon to remove the broccoli and reserve the cooking water; don’t drain it, as you may use some later to adjust the soup’s consistency. In a separate large pot or deep skillet over medium-low heat, warm 1/4 cup extra virgin olive oil and sauté the sliced garlic until golden (about 2 minutes).
7. After the garlic turns golden, add 1/2 teaspoon red chili flakes and cook another 20–30 seconds to bloom their flavor.
8. Add the cooked broccoli to the garlic and sauté for 3 minutes to marry the flavors.
9. Pour in 4 cups low-sodium chicken stock and bring the mixture to a gentle simmer.
10. When the stock is simmering, add 8 ounces of elbow macaroni (or another small pasta shape) and stir. Cook the pasta until just al dente, then remove the pot from the heat.
11. Stir in the reserved 1/2 cup Pecorino Romano until it melts into the broth and lightly thickens the soup.
12. Add the baked meatballs to the pot and combine gently. If the soup seems too thick, add some of the reserved broccoli water to reach your desired consistency. Taste and adjust salt, pepper, and red pepper flakes as needed. Serve in bowls with a drizzle of extra virgin olive oil and additional grated Pecorino Romano. Enjoy!