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Prep Time: Cook Time: Total Time:
Makes 4 servings.
1/2 lb. ground beef
5 T. chopped fresh parsley
1/4 c. grated Parmesan cheese
2 T. raisins
2 T. dry bread crumbs
1 egg, beaten
5 cloves garlic, minced
salt and pepper
2 T. olive oil
2 carrots, diced
1 onion, chopped
2 celery stalks, diced
1 zucchini, diced
6 c chicken broth
1 c. canned crushed tomatoes
2 tsp. chopped fresh rosemary
1 c. small pasta shells (or other small macaroni)
In a medium bowl, mix together ground beef, 4 tablespoons of the parsley, Parmesan, raisins, bread crumbs, egg and half of the garlic; season with 1/2 teaspoon each of salt and pepper. Shape into 24 meatballs.
In a large pot, heat oil over moderate heat. Add carrots, onion, celery, and the remaining garlic.
Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add zucchini and cook and additional 5 minutes.
Stir in broth, tomatoes, rosemary, and an additional 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 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.
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SICILIAN MEATBALL SOUP
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1/2 lb. ground beef
5 T. chopped fresh parsley
1/4 c. grated Parmesan cheese
2 T. raisins
2 T. dry bread crumbs
1 egg, beaten
5 cloves garlic, minced
salt and pepper
2 T. olive oil
2 carrots, diced
1 onion, chopped
2 celery stalks, diced
1 zucchini, diced
6 c chicken broth
1 c. canned crushed tomatoes
2 tsp. chopped fresh rosemary
1 c. small pasta shells (or other small macaroni)
In a medium bowl, mix together ground beef, 4 tablespoons of the parsley, Parmesan, raisins, bread crumbs, egg and half of the garlic; season with 1/2 teaspoon each of salt and pepper. Shape into 24 meatballs.
In a large pot, heat oil over moderate heat. Add carrots, onion, celery, and the remaining garlic.
Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add zucchini and cook and additional 5 minutes.
Stir in broth, tomatoes, rosemary, and an additional 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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