Step 1
Gently combine 2 giant eggs, 1 lb. floor beef, ½ cup plain positive dried breadcrumbs, 3 garlic cloves, finely chopped, 2 oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl till mixed. Working one by one, scoop out about 2 tsp. meat combination and roll into balls. Switch meatballs to a baking sheet.
Step 2
Warmth 1 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Rigorously organize half of meatballs in pot; prepare dinner, turning often, till flippantly browned, about 4 minutes. (Watch out to not overbrown or meatballs will probably be powerful.) Switch to a clear plate with a slotted spoon. Repeat with remaining meatballs. Spoon out all however 2 Tbsp. fats from pot.
Step 3
Scale back warmth to medium. Add 1 medium onion, finely chopped, and remaining 3 garlic cloves, finely chopped; season with salt. Prepare dinner, stirring often, till onion is translucent and edges are beginning to brown, 5–7 minutes. Add one 32-oz. can tomato purée, 4 cups low-sodium hen broth, and a pair of cups water. Season with salt; deliver to a boil. Add 6 oz. pastina and prepare dinner till al dente, 8–10 minutes.
Step 4
Return meatballs to pot and prepare dinner, stirring to distribute, till heated by means of, about 5 minutes. Style and season soup with extra salt if wanted.
Step 5
Ladle soup into bowls; prime with extra Parmesan and parsley. (The soup will thicken because it cools; add as much as ½ cup broth or water to regulate the consistency if reheating.)
