MEATBALL AND RAVIOLI SOUP
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.
Provided by lazyme
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Meatballs:.
- Lightly beat 1 egg; mix in rest.
- Shape into 1-inch meatballs.
- In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
- Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
- Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
- Bring to boiling; reduce heat; cover and simmer 30 minutes.
- 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.
- Salt to taste; stir in parsley.
- Serve with cheese to sprinkle over the thick soup.
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