Recipe ingredients
- 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
- 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
Recipe method
- 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.
Other soup recipes:
Meatball and ravioli soup recipe
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