Sicilian Meatball Soup

Sicilian Meatball Soup

Ready in 45 minutes
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Sicilian Meatball Soup"

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Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.

Active Time: 30 Minutes

Total Time: 45 Minutes

"Absolutely delicious! I love cooking with fresh ingredients with very little leeway for prepared foods (ie. frozen meatballs or commercial spaghetti sauce, which are awful) It adds authenticity for only a smidgen of extra effort. Mangia!"

- Firebyrd

Ingredients

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1/2 pound ground beef
5 tablespoon italian parsley; chopped
1/4 cup Parmesan; grated plus more for serving
2 tablespoon raisins
2 tablespoon dry bread crumbs
1 egg, beaten
5 cloves garlic; minced
2 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
2 carrots; cut into 1/4-inch dice
1 onion; chopped
2 ribs Celery; cut into 1/4-inch dice
1 zucchini; cut into 1/4-inch dice
1 1/2 quart chicken broth; or homemade stock
1 cup canned crushed tomatoes; in thick puree
1/2 teaspoon dried rosemary; or 2 teaspoons chopped fresh rosemary
1 cup small pasta shells

Original recipe makes 4 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

Beautiful colors and flavors here! photo by Firebyrd Firebyrd

Calories Per Serving: 4516 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Absolutely delicious! I love cooking with fresh ingredients with very little leeway for prepared foods (ie. frozen meatballs or commercial spaghetti sauce, which are awful) It adds authenticity for only a smidgen of extra effort. Mangia!
Firebyrd 2 years ago
[I posted this recipe.]
sbjonas 3 years ago
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