Saturday, October 10, 2009

Ravioli and Meatball Soup

Yet another example of the fact that almost anything can be made into soup - this Ravioli and Meatball Soup is quick to get together and my kids ate it until the bottom of the pot was nearly dry. Top with grated Parmesan or Romano cheese for an extra flavor boost.

The best part of this is that you can go vegetarian very easily by using TVP meatballs and vegetable stock.

Ravioli and Meatball Soup
Printable Recipe
Prep Time: 10 minutes
Total Time: 35 minutes
Serves: 6-8

2 Tablespoons olive oil
1 small onion - chopped
2 small carrots - peeled and chopped
1 stalk celery - chopped
2 green onions - sliced green and white parts
8 cups chicken stock
1 pound pre-cooked meatballs
1 pound small cheese-filled ravioli

1. Heat oil in a medium soup pot over med-high heat.
2. Cook and stir vegetables until fragrant and translucent.
3. Add stock and bring to a boil.
4. Add ravioli and meatballs - bring back to a boil, reduce heat and simmer for 15-20 minutes until meatballs and ravioli are heated through and vegetables are tender.


comfycook said...

What a great blog...soups. I loves soup. THanks for doing this.

Don427 said...

Prepared your Wedding Soup for Thanksgiving Dinner a couple of months ago and it was fabulous. Just went to Valley Farm Market -- you know where that is -- and got some mini pierogies to make the meatball and pierogie soup on this very snowy Saturday. What a wonderful website. You have a permanent fan in neighboring Hellertown. Thanks!!

Anne Coleman said...

Don, thanks so much for letting me know! I appreciate the feedback.