• Fast

Ingredients

1. 1/2 pound ground beef
2. 5 tablespoons chopped fresh parsley
3. 1/4 cup grated Parmesan, plus more for serving
4. 2 tablespoons raisins
5. 2 tablespoons dry bread crumbs
6. 1 egg, beaten
7. 5 cloves garlic, minced
8. 2 1/2 teaspoons salt
9. 1/2 teaspoon fresh-ground black pepper
10. 2 tablespoons olive oil
11. 2 carrots, cut into 1/4-inch dice
12. 1 onion, chopped
13. 2 ribs celery, cut into 1/4-inch dice
14. 1 zucchini, cut into 1/4-inch dice
15. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
16. 1 cup canned crushed tomatoes in thick puree
17. 1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
18. 1 cup small pasta shells or other small macaroni

Directions

1. 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.
2. 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.
3. 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.