Recipe for cooking meatball and ravioli soup

Soups for Salads :: Meat Based Soups

Meatball and Ravioli Soup (T&T)

Posted by BettyBoop at recipegoldmine.com 10/19/2001 12:35 pm

Hi everyone, I just wanted to share this recipe with everyone. I made it last night for dinner. This soup is very hearty and oh, so delicious!. It is a quick and very easy soup to make. I hope that everyone will give this delicious soup a try.

1 Tbsp. extra virgin olive oil
1 lrg. onion chopped finely
1 garlic clove minced
1 (28 oz.) can chopped tomatoes
1/4 C. tomato paste
1 (32 oz.) container Swanson chicken broth
1 C. water
1/2 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. each dried thyme and oregano
12 oz. cheese-filled ravioli (I like to use the mini ravioli)
1/4 C. fresh chopped parsley
Freshly grated parmesan cheese

Meatballs
1 egg slightly beaten
1/4 C. fresh soft bread crumbs
1/4 C. grated parmesan cheese
3/4 tsp. onion salt
1 garlic clove minced
1 lb. lean ground beef
Freshly chopped parsley to taste

In a food processor place bread and pulse until you get a med. or almost fine crumb mix. To this add parmesan cheese, onion salt, egg, parsley garlic and lean ground beef, process until all ingredients are Mix togetherd. Shape into 1/2- to 1-in. balls.

In a non stick 4 to 6 qt. soup pot, brown meatballs in heated extra virgin olive oil until cooked through. Mix in onion and garlic and cook about 5 min., being careful not to break up meatballs).

Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a boil, reduce heat, cover and simmer 30 min. Add ravioli and cook, covered at a gentle boil according to pkg. direction (approximately 10 to 15 min.), until they are just tender and no longer have a starchy taste. Salt to taste. Stir in parsley and sprinkle with cheese.

Hope everyone who makes approximately this soup enjoys it as much as we did.