Ingredients: 1 pound Ground Beef (85%),1 Bay Leaf,1/4 cup Italian Bread Crumbs,3 tablespoons Butter,14 ounces can diced Tomatoes,13 ounces bag of frozen Mini Cheese Ravioli,14 ounces cans Chicken Broth(5-6 cups),1 Egg, beaten,1 tablespoon fresh Parsley, chopped,3 fresh Parsley leaves, minced,2 cloves Garlic, minced,4 cloves Garlic, minced,5 cloves Garlic, minced,1 Green Bell Pepper, diced,1 teaspoon Italian Seasoning,1 tablespoon Olive Oil,Olive Oil, for sauteing,Fresh Grated Parmesan or Romano for serving,teaspoon Black Pepper,3/4 teaspoon Salt,Salt and fresh pepper,1 roll, or thick sliced bread, cubed,1 teaspoon Thyme,1 teaspoon Worcestershire sauce,1/4 cup finely diced Yellow Onion,1 large Yellow Onion, diced
Instructions:
- 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.
- 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.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.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.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.
- Serve topped with croutons and with plenty of Parmesan Cheese.
