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Category: Main Course
Mini-Ravioli and Meatball Soup - TastyPlanner.com
Chef: Donna Siglin (Pro Member)
Italian soup
Ingredients
1 Tbsp. + 1 tsp. olive oil, divided
1 lb. frozen meatballs
1 medium onion, chipped
1 clove garlic, minced
ΒΌ tsp. pepper
3 cans (14.5 oz., each) beef broth
2 cans (14.5 oz., each) Italian herb-flavored diced tomatoes with juice
1 pkg. (10 oz.) fresh or frozen mini cheese ravioli
2 tbsp. chopped fresh parsley
Instructions
In pot heat 1 Tbsp. oil over medium-high heat. Add meatballs; cook, turning, until browned on all side, 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.
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