1/2 pound ground beef
5 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons raisins
2 tablespoons dry bread crumbs
1 egg, beaten
5 cloves garlic, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh black pepper
2 tablespoons olive oil
2 carrots, cut 1/4" dice
1 onion, chopped
2 rib celery, cut 1/4" dice
1 zucchini, cut 1/4" dice
1 1/2 quarts chicken broth
1 cup canned crushed tomatoes in thick puree
1/2 teaspoon dried rosemary
1 cup small pasta shells or macaroni
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. Serves 4.
