Sicilian Meatball Soup

Ingredients

• 2  carrots cut into 1/4-inch dice
• 2 ribs celery cut into 1/4-inch dice
• 1.5 quarts chicken broth low-sodium homemade canned
• 2 tablespoons bread crumbs dry
• 1  eggs beaten
• 5 tablespoons parsley fresh chopped
• 0.5 teaspoon rosemary dried fresh chopped
• 5 cloves garlic minced
• 0.5 pound ground beef 
• 0.5 teaspoon fresh-ground pepper black
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.3 cup parmesan grated plus more for serving
• 1 cup shells 
• 2 tablespoons raisins 
• 2.5 teaspoons salt 
• 1 cup tomatoes in purée thick canned crushed
• 1  zucchini cut into 1/4-inch dice

Equipment

• bowl
• pot

Directions

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 over moderate heat.
3. Add the carrots, onion, celery, and the remaining garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
4. 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.
5. 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.
6. Serve with additional Parmesan.
7. 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.