Ingredients
1/2 lb. ground beef
5 tbsp. chopped fresh parsley
1/4 c. grated Parmesan
2 tbsp. raisins
2 tbsp. dry bread crumbs
1 egg
5 cloves garlic
2 1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
2 tbsp. olive oil
2 carrots
1 onion
2 ribs celery
1 zucchini
1 1/2 qt. canned low-sodium chicken broth or homemade stock
1 c. canned crushed tomatoes in thick puree
1/2 tsp. dried rosemary
1 c. small pasta shells or other small macaroni
Preparation
Step 1In 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.Step 2In 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.Step 3Add 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.Step 4Wine 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.
