View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 

Sicilian Meatball Soup

Source: Quick From Scratch - Italian
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 8 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  45 Minutes
  Serves 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 water or more stock.
RECIPE 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
Sicilian Meatball Soup Recipe at Cooking.com
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Ground Beef
 Meatball Soups
 Budget Beef Mains
 Retro Soups
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 426
Fat. Total: 16g
Fiber: 4g
Carbohydrates, Total: 38g
Sodium: 1982mg
% Cal. from Fat: 34%
Cholesterol: 79mg
Protein: 31g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Charlene, NJ Reviewed: 11/17/2008
Tasty
Made the receipe over the weekend and it was great. Didn't change a thing. In fact I'm taking some of this to a friend and I know she will love it. Easy to make and no problem have most of the ingredients on hand. Did have to go and get the meat. In fact next time I'll double it. Fresh parsley is the best. Don't use dried.
101 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.