Meatball And Ravioli Soup

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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.

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Steps

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Meatballs:.

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Lightly beat 1 egg.

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Mix in rest.

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Shape into 1-inch meatballs.

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In a 6-quart dutch oven , brown meatballs carefully in heated oil.

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Mix in onion and garlic and cook about 5 minutes , taking care not to break up meatballs.

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Add tomatoes and their liquid , tomato paste , broth , wine , water , sugar , basil , thyme and oregano.

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Bring to boiling.

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Reduce heat.

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Cover and simmer 30 minutes.

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Add ravioli and cook , covered , at a gentle boil for as long as specified on ravioli package , until ravioli are just tender and no longer taste starchy.

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Salt to taste.

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Stir in parsley.

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Serve with cheese to sprinkle over the thick soup.

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Ingredients

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egg, soft breadcrumbs, parmesan cheese, onion salt, garlic clove, ground beef, olive oil, onion, tomatoes, tomato paste, beef broth, dry red wine, water, sugar, basil, thyme, oregano, cheese ravioli, fresh parsley