Best 4 Meatball And Ravioli Soup Recipes

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Dive into the delectable world of hearty and comforting soups with this comprehensive guide to cooking the ultimate meatball and ravioli soup. Whether you're a seasoned home cook or just starting your culinary journey, this article will provide you with the insights, tips, and a variety of recipes to create a soup that bursts with flavor and warmth. Learn the art of crafting succulent meatballs, delicate homemade ravioli, and a broth that brings all the elements together in perfect harmony.

Let's cook with our recipes!

RAVIOLI & MEATBALL SOUP



Ravioli & Meatball Soup image

This is a recipe that I got from my mother and has become one of my favorite meals. I have made it for many people over the years and have never had a single person not love it! It's a very filling soup and is wonderful to have when it's cold outside, though I do break down and have it in the summer sometimes too. I miss it otherwise! Enjoy!

Provided by Amandala

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, &
1 teaspoon olive oil, divided
1 lb frozen meatballs (about 20)
1 medium onion, chopped (about 1 cup)
1 garlic clove, minced
1/4 teaspoon pepper
3 (14 1/2 ounce) cans fat-free reduced-sodium beef broth
2 (14 1/2 ounce) cans italian herb-flavored diced tomatoes with juice
1 (10 ounce) package fresh or frozen mini cheese ravioli
2 tablespoons chopped fresh parsley

Steps:

  • In pot heat 1 Tbs. oil over medium-high heat.
  • Add meatballs; cook, turning, until browned on all sides, 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.

MEATBALL AND RAVIOLI SOUP



Meatball and Ravioli Soup image

This is a simple soup that is very versatile. It goes together quickly, but you can also use frozen meatballs to make it even faster. I love to empty the refer and throw all kinds of veggies in this also, so it comes out different every time. I think that it has a bit of a tomato-y flavor made as directed, so I cut back a little on the tomato paste. From Elegant Meals with Inexpensive Meats.

Provided by lazyme

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

1 egg
1/4 cup soft breadcrumbs
1/4 cup parmesan cheese, grated
3/4 teaspoon onion salt
1 garlic clove, mild
1 lb ground beef, extra lean
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, minced
28 ounces tomatoes
1/4 cup tomato paste
13 3/4 ounces beef broth
1/2 cup dry red wine
1 cup water
1/2 teaspoon sugar
1/2 teaspoon basil, crumbled
1/4 teaspoon thyme, crumbled
1/4 teaspoon oregano
12 ounces cheese ravioli, frozen, thawed
1/4 cup fresh parsley, chopped
parmesan cheese

Steps:

  • Meatballs:.
  • Lightly beat 1 egg; mix in rest.
  • Shape into 1-inch meatballs.
  • In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
  • Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
  • Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
  • Bring to boiling; reduce heat; cover and simmer 30 minutes.
  • Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy.
  • Salt to taste; stir in parsley.
  • Serve with cheese to sprinkle over the thick soup.

RAVIOLI AND MEATBALL SOUP



Ravioli and Meatball Soup image

This recipe is full of shortcuts: pesto from a jar, tomato paste from a tube, and frozen meatballs, ravioli and vegetables. What could be easier or more convenient?

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup chopped onion
4 cloves garlic, chopped
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
6 cups chicken or vegetable stock
12 ounces frozen Italian meatballs
1 1/2 cups frozen spring vegetable medley
9 ounces prepared four-cheese ravioli, frozen or fresh
1/4 cup heavy cream
1/2 cup grated Parmesan
Crusty bread, for serving

Steps:

  • Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
  • Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
  • Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.

RAVIOLI SOUP



Ravioli Soup image

My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

1 pound ground beef
2 cups water
2 cans (one 28 ounces, one 14-1/2 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1-1/2 cups chopped onions
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 package (9 ounces) refrigerated cheese ravioli
1/4 cup grated Parmesan cheese
Additional minced fresh parsley, optional

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the soup will taste. Choose fresh vegetables, herbs, and spices. Opt for high-quality meatballs and ravioli.
  • Brown the meatballs before adding them to the soup: This will help to develop their flavor and prevent them from falling apart in the soup.
  • Use a flavorful broth: The broth is the base of the soup, so it's important to use a good one. You can use homemade broth, store-bought broth, or a combination of both.
  • Add vegetables to the soup: Vegetables add flavor, texture, and nutrients to the soup. Common vegetables used in meatball and ravioli soup include carrots, celery, onions, and spinach.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a splash of white wine.

Conclusion:

Meatball and ravioli soup is a classic comfort food that can be enjoyed by people of all ages. It's a hearty, flavorful soup that can be made with a variety of ingredients. By following the tips in this blog post, you can make a delicious meatball and ravioli soup that your family and friends will love.

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