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Source: Food and Wine Quick from Scratch

Sicilian Meatball Soup
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.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
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1/2 pound ground beef
5 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons raisins
2 tablespoons dry bread crumbs
1 egg, beaten
5 garlic cloves, minced
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 carrots, cut into 1/4-inch dice
1 onion, chopped
2 ribs celery, cut into 1/4-inch dice
1 zucchini, cut into 1/4-inch dice
1 1/2 quarts canned low sodium chicken broth, or homemade stock
1 cup canned crushed tomatoes in thick puree
1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
1 cup small pasta shells or other small macaroni




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.


Wine Recommendation: This robust potion calls for a similarly rustic southern red. Look for Corvo, a smooth and satisfying wine from the well-known firm Duca di Salaparuta.


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Salmon and Corn Chowder with Lima Beans
Source: Food and Wine Quick from Scratch
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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Turkey and Sweet Potato Soup
Source: Food and Wine Quick from Scratch
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Turkey, sweet potatoes, sage - it’s Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange.
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