Ravioli & Meatball Soup

Amandala's Note:

This is a recipe that I got from my mother and has become one of my favorite meals. I have made it for many people over the years and have never had a single person not love it! It's a very filling soup and is wonderful to have when it's cold outside, though I do break down and have it in the summer sometimes too. I miss it otherwise! Enjoy!

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil , &
• 1 teaspoon olive oil , divided
• 1 lb frozen meatballs (about 20)
• 1 medium onion , chopped (about 1 cup)
• 1 garlic clove , minced
• ¼ teaspoon pepper
• 3 (14 ½ ounce) cans fat-free reduced-sodium beef broth
• 2 (14 ½ ounce) cans italian herb-flavored diced tomatoes with juice
• 1 (10 ounce) package fresh or frozen mini cheese ravioli
• 2 tablespoons chopped fresh parsley

Directions:

1. In pot heat 1 Tbs. oil over medium-high heat.
2. Add meatballs; cook, turning, until browned on all sides, about 3 minutes. Remove from pot; reserve.
3. In same pot heat remaining oil.
4. Add onion, garlic, and pepper; cook until just tender, 3 minutes.
5. Stir in broth and tomatoes; bring to boil.
6. Reduce heat to simmer.
7. Return reserved meatballs to pot; simmer 10 minutes. Increase heat to high; bring to boil.
8. Add ravioli; cook until tender, 7 minutes.
9. Stir in parsley.

Reviews

[SMH]

very nice for these cold winter days. I found there was too much liquid for my liking. I would also cut the meatballs, after the initial browning, into halves. Just makes it easier to eat for little folks.

[Chef #313120]

Great soup, I also substitued the meatballs with the browned ground meat. Thanks.

[JenJenMarie]

My aunt gave me this recipe a LONG time ago. Her's calls for only 2 cans of beef broth. Sometimes I brown ground beef with onion and garlic and substitute it for the meatballs. It is really good!