RAVIOLI & MEATBALL SOUP
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!
Provided by Amandala
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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
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.
RAVIOLI SOUP
My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
MEATBALL AND TORTELLINI SOUP
This soup is a mixture of my mother's recipe and my own adjustments. It is perfect for a cold day and is usually even better the next day. Simply put it back on the stove, add a little water if needed, and warm it up. There is a lot of prep, especially because of making the meatballs homemade, but it is so worth it. My very favorite soup and full of good ingredients! My kids and husband love it too! Serve with Parmesan cheese and toasted bread.
Provided by Leanne Wiechert
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
- Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
- Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 42.3 g, Cholesterol 78.3 mg, Fat 16.9 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 7.1 g, Sodium 1611.9 mg, Sugar 4.8 g
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