Sicilian Meatball Soup

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 more water or more stock.

• Ready In: 30 mins
• Serves: 4

Ingredients

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

Directions

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.
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 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.