Sicilian Meatball Soup
By Jaclyn
Ingredients
- Meatballs:
- 1/2 lb ground beef
- 5 T. chopped fresh parsley
- 1/4 c. grated parmesan cheese, plus more for serving
- 2 T raisins
- 2 T dry bread crumbs
- 1 egg, beaten
- 5 cloves garlic, minced
- 2 1/2 tsp salt
- Soup:
- 2 T 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
- 1 c. canned crushed tomatoes in thick puree
- 1/2 tsp dried rosemary, or 2 tsp chopped fresh rosemary
- 1 c. israeli couscous
Details
Preparation
Step 1
1.) In a medium bowl, mix together the ground beef, 4 T. of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, and 1/2 tsp of the salt until thoroughly combined. Shape the mixture into small meatballs.
2.) 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.
3.) Add the remaining tablespoon parsley and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.
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