Meatball and Ravioli Soup
photo by lazyme
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Meatballs
- 1 egg
- 1⁄4 cup soft breadcrumbs
- 1⁄4 cup parmesan cheese, grated
- 3⁄4 teaspoon onion salt
- 1 garlic clove, mild
- 1 lb ground beef, extra lean
-
Soup
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 28 ounces tomatoes
- 1⁄4 cup tomato paste
- 13 3⁄4 ounces beef broth
- 1⁄2 cup dry red wine
- 1 cup water
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon basil, crumbled
- 1⁄4 teaspoon thyme, crumbled
- 1⁄4 teaspoon oregano
- 12 ounces cheese ravioli, frozen, thawed
- 1⁄4 cup fresh parsley, chopped
- parmesan cheese
directions
-
Meatballs:
- Lightly beat 1 egg; mix in rest.
- Shape into 1-inch meatballs.
- In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
- Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
- Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
- Bring to boiling; reduce heat; cover and simmer 30 minutes.
- Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy.
- Salt to taste; stir in parsley.
- Serve with cheese to sprinkle over the thick soup.
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Reviews
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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