Ravioli Meatball Soup Recipes

RAVIOLI & MEATBALL SOUP

Steps:

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

MEATBALL AND RAVIOLI SOUP

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.

RAVIOLI AND MEATBALL SOUP

Steps:

• Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
• Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
• Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.