Recipe - Meatball And Ravioli Soup

1 tablespoon Olive oil or salad oil
1 lg Onion; finely chopped
1 Clove garlic; minced
28 ounce Canned tomatoes; chopped
One fourth cup Tomato paste
13 Three fourths ounce Beef broth
One half cup Dry red wine
1 cup Water
One half teaspoon Sugar
One half teaspoon Dried basil
One fourth teaspoon Dried thyme
One fourth teaspoon Oregano
12 ounce Ravioli; cheesefilled
One fourth cup Parsley; chopped
Parmesan cheese; grated

MEATBALLS
1 Egg
One fourth cup Soft bread crumbs
One fourth cup Grated Parmesan cheese
Three fourths teaspoon Onion salt
1 Clove garlic; minced
1 pound Lean ground beef

1. In a 4 to 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 a boil, reduce heat,
cover, and simmer 30 minutes.

2. Add ravioli and cook, covered, at a gentle boil for as long as specified
on package (10 to 15 minutes), until they are just tender and no longer
taste starchy. Salt to taste. Stir in parsley. Serve with cheese to
sprinkle over the thick soup.

Meatballs: In a medium bowl lightly beat egg; mix in soft bread crumbs,
Parmesan cheese, onion salt, garlic, and beef. Shape into 1inch balls.
NOTES : This soup is so substantial that it can almost be eaten with a
fork. It needs only green salad and red jug wine to make a complete meal.
Recipe by: The California Culinary Academy

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Feb 27, 1998