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.
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|Serving Size: 1 Serving (2201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2803 (62%)|
|Amt Per Serving||% DV|
|Total Fat 311.4g||415 %|
|Saturated Fat 92g||460 %|
|Monounsaturated Fat 127g|
|Polyunsanturated Fat 61g|
|Cholesterol 1537.7mg||473 %|
|Sodium 1629.3mg||56 %|
|Potassium 4422.1mg||116 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 30.8g|
|Protein 370.7g||530 %|
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Calories per serving: 4516
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