Sicilian Meatball Soup

• 1/2 lb ground beef
• 5 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, grated, plus more for serving
• 2 tablespoons raisins
• 2 tablespoons dry breadcrumbs
• 1 egg, beaten
• 5 garlic cloves, minced
• 2 1/2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons olive oil
• 2 carrots, cut into 1/4 inch dice
• 1 onion, chopped
• 2 celery ribs, cut into 1/4 inch dice
• 1 zucchini, cut into 1/4 inch dice
• 1 1/2 quarts low sodium chicken broth or 1 1/2 quarts homemade stock
• 1 cup canned crushed tomatoes in puree
• 1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
• 1 cup small shell pasta or 1 cup other small macaroni noodles

1. In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half the garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper, until thoroughly combined. Shape into 24 meatballs.
2. 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.
3. Add the remaining tablespoons parsley, 1/4 teaspoons pepper, and the pasta to the soup. Simmer for 5 minutes. Stir in the meatballs and simmer until the meatballs and pasta are done, about 5 minutes longer. Serve with additional Parmesan.

ground beef, fresh parsley, parmesan cheese, raisins, breadcrumbs, egg, garlic, salt, fresh ground pepper, olive oil, carrots, onion, celery, zucchini, chicken broth, tomatoes, rosemary, shell pasta

Taken from www.food.com/recipe/sicilian-meatball-soup-333750 (may not work)