Sicilian Meatball Soup

By Addie

Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.

MY NOTES: Skip the raisins - ugh!

Ingredients

• 1/2 pound ground beef
• 5 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons raisins
• 2 tablespoons dry bread crumbs
• 1 egg, beaten
• 5 garlic cloves, minced
• 2 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 2 carrots, cut into 1/4-inch dice
• 1 onion, chopped
• 2 ribs celery, cut into 1/4-inch dice
• 1 zucchini, cut into 1/4-inch dice
• 1 1/2 quarts canned low sodium chicken broth, or homemade stock
• 1 cup canned crushed tomatoes in thick puree
• 1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
• 1 cup small pasta shells or other small macaroni

Preparation

Step 1

In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half the garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper, until thoroughly combined. Shape into 24 meatballs.

In a large pot, heat the oil over moderate heat. Add the carrots, onion, celery and the remaining garlic, and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Stir in the broth , tomatoes, rosemary, and the remaining 2 teaspoons salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

Add the remaining tablespoons parsley, 1/4 teaspoons pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.