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Correo Electrónico
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Ingredientes
- 1/2 lb grnd beef
- 5 Tbsp. minced fresh parsley
- 1/4 c. grated Parmesan cheese, plus more for serving
- 2 Tbsp. raisins
- 2 Tbsp. dry bread crumbs
- 1 x egg, beaten
- 5 clv garlic, chopped
- 2Â 1/2 tsp salt
- 1/2 tsp fresh-grnd black pepper
- 2 Tbsp. extra virgin olive oil
- 2 x carrots, cut into 1/4-inch dice
- 1 x onion, minced
- 2 x ribs celery, cut into 1/4-inch dice
- 1 x zucchini, cut into 1/4-inch dice
- 1Â 1/2 quart canned low-sodium chicken broth or possibly homemade stock
- 1 c. canned crushed tomatoes in thick puree
- 1/2 tsp dry rosemary, or possibly 2 tsp. minced fresh rosemary
- 1 c. small pasta shells or possibly other small macaroni
Direcciones
- In a medium bowl, mix together the grnd beef, 4 Tbsp. of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper till thoroughly combined. Shape the mix into 24 meatballs.
- In a large pot, heat the oil over moderate heat. Add in the carrots, onion, celery, and the remaining garlic and cook, stirring occasionally, till the vegetables start to soften, about 5 min. Add in the zucchini and cook, stirring occasionally, for 5 min. Stir in the broth, tomatoes, rosemary, and the remaining 2 tsp. salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 min.
- Add in the remaining Tbsp. parsley, 1/4 tsp. pepper, and the pasta to the soup. Simmer for 5 min. Stir in the meatballs and simmer gently till the meatballs and pasta are done, about 5 min longer. Serve with additional Parmesan.
