 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. 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.
|
|