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
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 | ||
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Calories: 4516 | ||
Calories from Fat: 2803 (62%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4516
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