Meatball and Ravioli Soup (T&T)

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.

Ingredients

Soup

• 1 tablespoon olive oil
• 1 large onion finely chopped
• 1 garlic clove minced
• 1 (28 ounce) can chopped tomatoes
• 1/4 cup tomato paste
• 1 (32 ounce) container Swanson chicken broth
• 1 cup water
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon each dried thyme and oregano
• 12 ounces cheese-filled ravioli (I like to use the mini ravioli)
• 1/4 cup fresh chopped parsley
• Freshly grated Parmesan cheese

Meatballs

• 1 egg slightly beaten
• 1/4 cup fresh soft bread crumbs
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoons onion salt
• 1 garlic clove minced
• 1 pound ground beef
• Freshly chopped parsley to taste

Instructions

1. In a food processor place bread and pulse until you get a medium or almost fine beef, process until all ingredients are combined. Shape into 1/2 to 1 inch balls.
2. In a nonstick 4 to 6 quart soup pot, brown meatballs in heated olive oil until cooked through. Mix in onion and garlic and cook about 5 minutes, being careful not to break up meatballs).
3. Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a boil, reduce heat, cover and simmer 30 minutes.
4. Add ravioli and cook, covered at a gentle boil according to package direction (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Salt to taste. Stir in parsley and sprinkle with cheese.

Attribution

Posted by BettyBoop at Recipe Goldmine 10/19/2001 12:35 pm.