Search My Blog!!

Sunday, January 24, 2010

Meatball and Ravioli Soup

I'm starting to think I have a bit of a soup problem.  However, it is an easy way to get a wholesome meal.  I love chopping up veggies and throwing them in the pot.  I love buttering up a slice of some WW bread and dipping it in my soup.  Overall, it's always a fun way to have a nutritious and filling meal.

However, Ron's been getting angry with all of the vegetables I've been throwing in so I decided to make a soup that is on par with his taste preferences.  I found a recipe for a soup with minimal vegetables, meat and pasta.  It included all of his favorite things!
As I am sure you can imagine, I was not particularly thrilled with this soup, so I doubt I will be making it again.  The soup tasted good; I understand how it could actually be very good to a person, but I just wasn't a fan of all of the meat and ravioli.  So, I won't be eating any of the leftovers.  Ron will and considering he loved it, I'm sure he's OK with that.

I guess I'm strange, but I don't like the taste of red meat and I get sick from it.  I used grass-fed beef but I still got sick.  I also don't like ravioli and never have liked ravioli.  So, chalk this one up as a loss for me but a plus for Ron (he ate two big bowls) and probably a great majority of people in the world who don't have such picky taste-buds.  

Mini Meatball and Ravioli Soup

For the Soup:
1 large Yellow Onion, diced
1 Green Bell Pepper, diced
Olive Oil, for sauteing
Salt and fresh pepper
5 cloves Garlic, minced
1 Bay Leaf
1 tablespoon fresh Parsley, chopped
1 teaspoon Italian Seasoning
1 teaspoon Thyme
3 - 14 ounce cans Chicken Broth(5-6 cups)
1 - 14 ounce can diced Tomatoes
1 - 13 ounce bag of frozen Mini Cheese Ravioli
1 and 1/2 cups Frozen or Fresh Chopped Spinach
Fresh Grated Parmesan or Romano for serving

For the Meatballs:
1 pound Ground Beef (85%)
1/4 cup finely diced Yellow Onion
4 cloves Garlic, minced
1 tablespoon fresh Parsley, chopped
1 teaspoon Italian Seasoning
1 teaspoon Worcestershire sauce
3/4 teaspoon Salt
1/3 teaspoon Black Pepper
1 Egg, beaten
1/4 cup Italian Bread Crumbs

For the Garlic Croutons (or just use pre-purchased croutons)
2 cloves Garlic, minced
1 tablespoon Olive Oil
2-3 tablespoons Butter
1 roll, or thick sliced bread, cubed
a few fresh Parsley leaves, minced

1. In a large soup pot saute the onion and bell pepper in two tablespoons Olive oil until soft and tender, season with salt and pepper. Add the garlic, saute until fragrant. Add the parsley, Italian seasoning, thyme, chicken broth, and tomatoes. Bring slowly up to a boil. In the meantime make the meatballs.

2. Combine all the meatball ingredients in a large bowl. Measure out two teaspoons and form into a ball. Measure out a few to use as a guide for making the rest.

3. Once the soup is boiling carefully drop the meatballs into the pot using a spoon. Bring back to a slow simmer and continue simmering for ten minutes.

4. Turn up the heat and carefully add the mini raviolis and the spinach. Bring back up to a simmer and continue simmering for ten more minutes or until ravioli are cooked through. Don't cook past this - the meatballs will begin to fall apart. In the meantime make the croutons.

5. To make the croutons saute two cloves garlic in one Olive oil until fragrant. Add two - three tablespoons butter, the cubed bread, and the parsley. Cook over medium-low heat, turning to get all sides browned.

6. Serve topped with croutons and with plenty of Parmesan Cheese.

No comments:

Post a Comment