Meatball and Ravioli Soup
1 tablespoon olive oil
1 large onion finely chopped
1 garlic clove minced
1 (28 ounce) can chopped tomatoes
1/4 cup tomato paste
1 (32 ounce) container Swanson chicken broth
1 cup water
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon each dried thyme and oregano
12 ounces cheese-filled mini ravioli
1/4 cup fresh chopped parsley
Freshly grated parmesan cheese
Meatballs
1 egg slightly beaten
1/4 cup fresh soft bread crumbs
1/4 cup grated parmesan cheese
3/4 teaspoons onion salt
1 garlic clove minced
1 pound ground beef
Freshly chopped parsley to taste
In a food processor place bread and pulse until you get a medium or almost fine crumb mix. To this add parmesan cheese, onion salt, egg, parsley garlic and ground beef, process until all ingredients are combined. Shape into 1/2- to 1-inch balls.
In a non stick 4 to 6 quart soup pot, brown meatballs in heated olive oil until cooked through. Mix in onion and garlic and cook about 5 minutes, being careful not to break up meatballs).
Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a boil, reduce heat, cover and simmer 30 minutes. Add ravioli and cook, covered at a gentle boil according to package direction (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Salt to taste. Stir in parsley and sprinkle with cheese.
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