Ravioli & Meatball Soup

Submitted by Amandala

"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!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 tablespoon olive oil, &
• 1 teaspoon olive oil, divided
• 1 lb frozen meatballs (about 20)
• 1 medium onion, chopped (about 1 cup)
• 1 garlic clove, minced
• 1⁄4 teaspoon pepper
• 3 (14 1/2 ounce) cans fat-free reduced-sodium beef broth
• 2 (14 1/2 ounce) cans italian herb-flavored diced tomatoes with juice
• 1 (10 ounce) package fresh or frozen mini cheese ravioli
• 2 tablespoons chopped fresh parsley

directions

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

Reviews

[SMH4089]

very nice for these cold winter days. I found there was too much liquid for my liking. I would also cut the meatballs, after the initial browning, into halves. Just makes it easier to eat for little folks.

 

[gabbysowner]

Great soup, I also substitued the meatballs with the browned ground meat. Thanks.

 

[JenJenMarie]

My aunt gave me this recipe a LONG time ago. Her's calls for only 2 cans of beef broth. Sometimes I brown ground beef with onion and garlic and substitute it for the meatballs. It is really good!

 

[Fern V.]

This is a fabulous recipe. I use chicken broth vs. beef broth and it came out great!