Ravioli & Meatball Soup

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 in pot heat 1 tbs. oil over medium-high heat.
• 2 add meatballs; cook, turning, until browned on all sides, about 3 minutes. remove from pot; reserve.
• 3 in same pot heat remaining oil.
• 4 add onion, garlic, and pepper; cook until just tender, 3 minutes.
• 5 stir in broth and tomatoes; bring to boil.
• 6 reduce heat to simmer.
• 7 return reserved meatballs to pot; simmer 10 minutes. increase heat to high; bring to boil.
• 8 add ravioli; cook until tender, 7 minutes.
• 9 stir in parsley.