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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe that I got from my mother and has become one of my favorite meals. I have made it for many people over the years and have never had a single person not love it! It's a very filling soup and is wonderful to have when it's cold outside, though I do break down and have it in the summer sometimes too. I miss it otherwise! Enjoy! Ingredients:
1 tablespoon olive oil |
1 teaspoon olive oil, divided |
1 lb frozen meatballs (about 20) |
1 medium onion, chopped (about 1 cup) |
1 garlic clove, minced |
1/4 teaspoon pepper |
3 (14 1/2 ounce) cans fat-free reduced-sodium beef broth |
2 (14 1/2 ounce) cans italian herb-flavored diced tomatoes with juice |
1 (10 ounce) package fresh or frozen mini cheese ravioli |
2 tablespoons chopped fresh parsley |
Directions:
1. In pot heat 1 Tbs. oil over medium-high heat.
2. Add meatballs; cook, turning, until browned on all sides, about 3 minutes. Remove from pot; reserve.
3. In same pot heat remaining oil.
4. Add onion, garlic, and pepper; cook until just tender, 3 minutes.
5. Stir in broth and tomatoes; bring to boil.
6. Reduce heat to simmer.
7. Return reserved meatballs to pot; simmer 10 minutes. Increase heat to high; bring to boil.
8. Add ravioli; cook until tender, 7 minutes.
9. Stir in parsley.
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