Recipe: meatball and ravioli soup

Meatball and Ravioli Soup (T&T)

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 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

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.

In a non stick 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).

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.

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