Since we were at the ballgame this past weekend, we missed our church's Soup Supper. I usually make Meatball Soup, which is one of the Rev's favorites, to take along.
Since we missed out, I decided to make a pot for dinner tonight. The meatballs and ravioli always make this a big hit with the kids at the supper, the Rev included...he even asked for double ravioli this time, which of course, I granted. A little garlic bread on the side and dinner is served!
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
2 (14 1/2 ounce) cans fat-free reduced-sodium beef broth
2 (14 1/2 ounce) cans italian herb-flavored diced tomatoes with juice (I use crushed since we are not chunky tomato people)
1 (10 ounce) package fresh or frozen mini cheese ravioli
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.