Tomato And Zucchini Soup With Sausage Meatballs

• For the meatballs
• 20 ounces sweet fennel Italian sausage, casings removed if not bulk
• 1 cup seasoned dry bread crumbs
• 1 cup zucchini which has been grated on the large holes of a box grater (include peel)
• 1 egg
• 1/4 cup finely grated Parmesan
• 1/2 teaspoon black pepper
• For the soup
• 2 tablespoons extra virgin olive oil
• 1 medium onion, grated on the large holes of a box grater
• 4 cups grated zucchini ( again use the large holes of a box grater)
• 2 cloves grated garlic (I use a microplane)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28 ounces canned San Marzano tomatoes
• 2 tablespoons basil pesto
• 8 cups chicken broth
• The reserved meatballs
• 2 cups small shell dry pasta
• Grated parmesan for serving (optional)

1. Combine all ingredients thoroughly and shape into one inch meatballs. Place them on a sprayed rimmed baking sheet and bake them in a 350F oven for 15 to 20 minutes. Remove and drain on paper toweling. Reserve.
2. Warm the oil in a nice size soup pot. Add the grated onion,rn zucchini and garlic and saute until everything softens up nicely (about 5 minutes).
3. Crush the tomatoes with your hands and add them to the pot along with the pesto. Bring up to a simmer and add the chicken broth.
4. Simmer the mixture for about ten minutes and add the meatballs.
5. While the soup is simmering, cook the pasta shells per package instructions. Drain and add to the soup. Bring the pot up to a simmer before serving. Garnish each bowl with a little Parmesan if desired.

meatballs, sweet fennel, bread crumbs, zucchini, egg, parmesan, black pepper, soup, extra virgin olive oil, onion, zucchini, garlic, salt, black pepper, tomatoes, basil pesto, chicken broth, reserved meatballs, shell dry pasta, parmesan for serving

Taken from food52.com/recipes/37862-tomato-and-zucchini-soup-with-sausage-meatballs (may not work)