Sicilian Meatball Soup

Sicilian Meatball Soup
Photo by © Melanie Acevedo

Ingredients

  • ¼ cup grated Parmesan, plus more for serving
  • 2 ribs celery, cut into 1/4-inch dice
  • 1 cup canned crushed tomatoes in thick puree
  • 1 ½ quarts canned low-sodium chicken broth or homemade stock
  • 1 zucchini, cut into 1/4-inch dice
  • ½ teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
  • 2 carrots, cut into 1/4-inch dice
  • + 11 more ingredients
    • ½ teaspoon fresh-ground black pepper
    • 1 egg, beaten
    • 2 tablespoons raisins
    • 2 tablespoons olive oil
    • ½ pound ground beef
    • 1 cup small pasta shells or other small macaroni
    • 5 tablespoons chopped fresh parsley
    • 1 onion, chopped
    • 2 tablespoons dry bread crumbs
    • 2 ½ teaspoons salt
    • 5 cloves garlic, minced

1. 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. 2. In a large pot, heat the oil o...

View full recipe at My Recipes

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