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Italian Wedding Pasta Bowls Are Cozy Without the Soup

Food & Wine debuts a one-pot pasta take on Italian wedding soup, using sheet-pan meatballs and carrots.
Pastina is cooked in chicken stock to create the soup-like element within a pasta bowl.
Meatballs combine pork and beef for flavor and juiciness, baked on a sheet pan with carrots.
Parsley salad with shallot and lemon finishes the bowls for brightness.
The dish nods to Italian wedding soup by marrying meats and greens in a cozy, comforting bowl.
The recipe is presented as a convenient, weeknight-friendly option with minimal cleanup.
Original recipe yields four servings with a structured ingredients list and clear directions.
The method supports substitutions like acini di pepe, orzo, or small shells for pastina.
Cooking tips include using a cookie scoop for even meatball portions and freezing extra meatballs.
The article notes the dish serves as a cozy, nourishing option for chilly nights or busy schedules.

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