Mini Muttballs and Ditalini (To share with your dogs)

MINI MUTTBALLS AND DITALINI
6 cups chicken broth
Salt
3/4 lb. ground beef, pork and veal mixture
2 large eggs
1/3 cup chopped shredded carrots
1/3 cup grated Parmigiano-Reggiano, plus more for sprinkling
1/3 cup bread crumbs
1/4 cup finely chopped fresh parsley leaves
1 clove garlic, mashed into a paste with a little salt, optional
Freshly ground black pepper
1/2 lb. ditalini pasta

In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer. Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley and garlic paste, if using; season with pepper. Form into 1-inch balls. Drop the meatballs into the broth and simmer until cooked through, about 5 minutes. Stir in the pasta and cook until al dente, 6 to 7 minutes. Let cool before serving to your pooch! Season the people's portions with salt and pepper and sprinkle with more Parmigiano-Reggiano.