Mini Meatball & Ravioli Soup With Garlic Croutons

Ingredients

1 large Yellow Onion, diced
Olive Oil, for sauteing
Salt and fresh pepper
5 cloves Garlic, minced
1 tablespoon fresh Parsley, chopped
1 teaspoon Thyme
14 ounces cans Chicken Broth(5-6 cups)
Fresh Grated Parmesan or Romano for serving
1 pound Ground Beef (85%)
4 cloves Garlic, minced
1 tablespoon fresh Parsley, chopped
3/4 teaspoon Salt
teaspoon Black Pepper
1 Egg, beaten
1/4 cup Italian Bread Crumbs
2 cloves Garlic, minced
1 tablespoon Olive Oil
3 tablespoons Butter
1 roll, or thick sliced bread, cubed
a few fresh Parsley leaves, minced

Preparation

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.

Tools

Yield:

6

Added:

March 15, 2010

Creator:

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