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Meatball and Ravioli Soup

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“This is a simple soup that is very versatile. It goes together quickly, but you can also use frozen meatballs to make it even faster. I love to empty the refer and throw all kinds of veggies in this also, so it comes out different every time. I think that it has a bit of a tomato-y flavor made as directed, so I cut back a little on the tomato paste. From Elegant Meals with Inexpensive Meats.”

Ingredients Nutrition


  1. Meatballs:
  2. Lightly beat 1 egg; mix in rest.
  3. Shape into 1-inch meatballs.
  4. In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
  5. Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
  6. Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
  7. Bring to boiling; reduce heat; cover and simmer 30 minutes.
  8. 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.
  9. Salt to taste; stir in parsley.
  10. Serve with cheese to sprinkle over the thick soup.

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