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Sicilian Meatball Soup




Source of Recipe


Chyrel


Recipe Introduction


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.


List of Ingredients




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 Cloves Garlic, 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





Recipe



Directions:

In a medium bowl, mix together the ground beef, 4 tablespoons of the Parsley, the Parmesan, Raisins, bread crumbs, egg, half of the Garlic, 1/2 teaspoon of the Salt, and 1/4 teaspoon of the Pepper until thoroughly combined. Shape the mixture 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 tablespoon parsley, 1/4 teaspoon Pepper , 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.