One-pot mini meatball soup with ditalini

Finely chop half a large yellow onion and saute it in extra virgin olive oil in a Dutch oven a few minutes.

Mince garlic for the soup and cook it in the oil and onion about 30 seconds.

Add Calabrian chilies in oil (or a pinch of hot pepper flakes) and cook in.

Add the tomatoes (home canned, or puree, sauce or marinara), the stock made from water and bouillon, and some milk for richness.

Add torn basil, a little Italian seasoning and garlic and herb seasoning; partially cover and bring to a boil over high heat.

For the meatballs, combine the ground beef, grated garlic, about a quarter cup of parm, breadcrumbs, one egg, a good pinch of Italian seasoning, salt and finely chopped basil; mix with clean hands.

Do not precook the meatballs (searing, or 400 in the oven for 10 minutes, is optional); roll them mini with slightly wet hands and set aside until all are formed.

Drop the meatballs into the boiling soup with a hunk of parmesan rind and simmer gently 20 minutes.

Remove the basil stem and the rind; season with salt so it is slightly salty for the pasta.

Add the ditalini and cook about seven or eight minutes.

Serve with more parm and freshly cracked black pepper.