Ingredients
½lbground beef
5tbspfresh parsley,chopped
¼cupParmesan,grated
2tbspraisins
2tbspdry bread crumbs
1egg
5garlic cloves
2½tspsalt
½tspfresh ground black pepper
2tbspolive oil
2carrots
1onion
2celery ribs
1zucchini
6cupschicken broth,low-sodium, canned or homemade stock
1cuptomatoes in thick puree,canned, crushed
½tspdried rosemary
1cupsmall pasta shells,or other small macaroni
Preparation
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, ½ teaspoon of the salt, and ¼ 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.
Cook for about 5 minutes, stirring occasionally until the vegetables start to soften. Add the zucchini and cook for 5 minutes, stirring occasionally.
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, ¼ teaspoon of pepper, and the pasta to the soup. Simmer for 5 minutes.
Stir in the meatballs and simmer gently for about 5 minutes longer until the meatballs and pasta are done.
Serve with additional Parmesan, and enjoy!
