Meatball and Ravioli Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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:
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 |
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:
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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