Mini Meatball & Ravioli Soup

This is a hearty, robust, stick-to-your ribs soup with incredible flavor. Each and every bite is filled with comfort and joy. It's exactly the kind of food I crave at this time of year. I used a 'mini' theme - meatballs and cheese ravioli - just the perfect size to fit on your soup spoon. And truly a marriage made in Italian heaven. It comes together fairly quickly and doesn't take long to cook. It's brimming with garlic, fresh parsley and Italian seasonings from the broth to the meatballs and all the way to the croutons. It's studded with diced tomatoes and spinach. The meatballs have the most delicious flavor; tender and cooked to the point where they want to fall apart but don't. It makes a satisfying main dish; filling like a stew but brothy like a soup. My Mom told me not to post it on here; she wants me to save it for a soup contest. She really loved it. You will too. All that's left is for you to get out to your kitchen and conjure up a steaming-hot, delectable pot full of yummy goodness!

Mini Meatball and Ravioli Soup

(by Reeni)

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

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.

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Timestamp: 2009-12-07 18:33:35 UTC

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