Meatball And Ravioli Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 egg
• 1/4 cup soft breadcrumbs
• 1/4 cup parmesan cheese, grated
• 3/4 teaspoon onion salt
• 1 garlic clove, mild
• 1 lb ground beef, extra lean
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 28 ounces tomatoes
• 1/4 cup tomato paste
• 13 3/4 ounces beef broth
• 1/2 cup dry red wine
• 1 cup water
• 1/2 teaspoon sugar
• 1/2 teaspoon basil, crumbled
• 1/4 teaspoon thyme, crumbled
• 1/4 teaspoon oregano
• 12 ounces cheese ravioli, frozen, thawed
• 1/4 cup fresh parsley, chopped
• parmesan cheese

Recipe

• 1 meatballs:.
• 2 lightly beat 1 egg; mix in rest.
• 3 shape into 1-inch meatballs.
• 4 in a 6-quart dutch oven, brown meatballs carefully in heated oil.
• 5 mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
• 6 add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
• 7 bring to boiling; reduce heat; cover and simmer 30 minutes.
• 8 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.
• 9 salt to taste; stir in parsley.
• 10 serve with cheese to sprinkle over the thick soup.