Ingredients

• 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.