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Mini Meatball and Ravioli Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Meat

 Ingredients List

  • 1 large yellow onion, diced
  • 1 roasted red pepper or green bell pepper, diced
  • olive oil, for sauteing
  • sea salt and fresh black pepper
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • 2 (14 ounce) cans chicken broth (4 + 1/2 cups)
  • 1 (14 ounce) can diced tomatoes
  • 14 ounces bite size cheese ravioli
  • 3 cups fresh Spinach leaves, rough chopped
  • Parmesan or Romano cheese, grated for serving
  • Meatballs:
  • 1 + 1/4 pound ground beef or turkey
  • 1/4 cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon sea or kosher salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 1/4 cup seasoned Italian bread crumbs
  • 2 tablespoons Parmesan cheese, grated


1. In a large soup pot saute the onion and bell pepper in 2-3 tablespoons olive oil until soft and tender, over medium low heat seasoning well with salt and pepper. Add the garlic, saute until fragrant. Add the bay leaf, Italian seasoning, thyme, chicken broth, tomatoes and season well with salt and pepper. Bring slowly up to a simmer. In the meantime make the meatballs.

2. Combine all the meatball ingredients in a large bowl. Form into 1-inch meatballs.

3. Once the soup is boiling carefully drop the meatballs into the pot. Bring back up to a slow simmer and cook for 20 minutes. Taste and season again with salt and pepper or Italian seasoning if needed.

4. Cook ravioli separately according to package directions. Add spinach to soup and cook for 10 minutes or until spinach is wilted. You can mix the ravioli into the soup or serve by spooning a few ravioli into each bowl and spooning soup over top. Remove bay leaf before serving with plenty of grated cheese.

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