Sicilian Meatball Soup

By Maverick19

Ingredients

• 1/2 lb ground beef
• 5 Tbsp chopped fresh parsley
• 1/4 cup Parmesan, plus more for serving
• 2 Tbsp raisins
• 2 Tbsp dry bread crumbs
• 1 egg, beaten
• 5 cloves garlic, minced
• 2 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 2 Tbsp 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 chicken broth or homemade stock
• 1 cup canned crushed tomatoes in thick puree
• 1/2 tsp dried rosemary OR 2 tsp chopped fresh rosemary
• 1 cup small pasta shells or other small macaroni

Preparation

Step 1

1. In a medium bowl, mix together the ground beef, 4 Tbsp of parsley, the parmesan, raisins, bread crumb, egg, half of the garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until thoroughly combines. Shape the mixture into 24 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 vegetable 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 tsp salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

3. Add the remaining Tbsp parsley, 1/4 tsp pepper, and the pasta to the soup. Simmer for 5 inures. Stir in the meatballs and simmer gently until the meatballs and pasta are done, about 5 minutes longer. Serve with additional parmesan.