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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.



  • 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


  • 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


  1. In a food processor place bread and pulse until you get a medium or almost fine crumb mix. To this add parmesan cheese, onion salt, egg, parsley garlic and ground 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. 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.

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


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