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.
- 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 breadcrumbs
- 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
In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, breadcrumbs, 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.
Tip: WINE RECOMMENDATION: This robust potion calls for a similarly rustic southern red. Look for Corvo, a smooth and satisfying wine from the well-known firm Duca di Salaparuta.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
426 calories; 16g total fat; 79mg cholesterol; 1982mg sodium; 38g carbohydrates; 4g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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