Ravioli And Meatball Soup Food

MEATBALL AND RAVIOLI SOUP

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 & MEATBALL SOUP

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.

ITALIAN MEATBALL SOUP

Steps:

• To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
• In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
• Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
• Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
• You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.

RAVIOLI AND MEATBALL BAKE

Steps:

• Heat spaghetti sauce and meatball pieces in a medium sauce pan over medium heat until hot.
• Spray a 13x9 glass baking pan with cooking spray. Place ravioli in an even layer into pan; ladle sauce and meatballs over top. Sprinkle with cheese; cover with foil.
• Bake in a preheated 350 oven for 20 minutes or until cheese melts. Garnish with basil; serve.

CROCKPOT SAUCY RAVIOLI WITH MEATBALLSL

Steps:

• Spray a 5-1/2 to 6-quart crockpot with nonstick cooking spray.
• Add 1 cup of the spaghetti sauce, 1 package of the ravioli, and add all the meatballs. Sprinkle with 1 cup of the mozzarella cheese. Add remaining sauce from the opened jar. Add remaining package ravioli and remaining 1 cup mozzarella. Pour second jar of spaghetti sauce over mixture.
• Cover and cook on LO heat for 4-1/2 to 5 hours or cook on HI heat for 2-1/2 to 3 hours. Turn off cooker. Sprinkle on Parmesan cheese. Let stand, covered, 15 minutes before serving.