Meatball and ravioli soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil or salad oil |
| 1 | large | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 28 | ounces | Canned tomatoes; chopped |
| ¼ | cup | Tomato paste |
| 13¾ | ounce | Beef broth |
| ½ | cup | Dry red wine |
| 1 | cup | Water |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Oregano |
| 12 | ounces | Ravioli; cheese-filled |
| ¼ | cup | Parsley; chopped |
| Parmesan cheese; grated | ||
| 1 | Egg | |
| ¼ | cup | Soft bread crumbs |
| ¼ | cup | Grated Parmesan cheese |
| ¾ | teaspoon | Onion salt |
| 1 | Clove garlic; minced | |
| 1 | pounds | Lean ground beef |
Directions
MEATBALLS
1. In a 4 to 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 a boil, reduce heat, cover, and simmer 30 minutes.
2. Add ravioli and cook, covered, at a gentle boil for as long as specified on package (10 to 15 minutes), until they are just tender and no longer taste starchy. Salt to taste. Stir in parsley. Serve with cheese to sprinkle over the thick soup.
Meatballs: In a medium bowl lightly beat egg; mix in soft bread crumbs, Parmesan cheese, onion salt, garlic, and beef. Shape into 1-inch balls.
NOTES : This soup is so substantial that it can almost be eaten with a fork. It needs only green salad and red jug wine to make a complete meal.
Recipe by: The California Culinary Academy Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Feb 27, 1998