Meatball Ravioli Soup

This Meatball Ravioli Soup is a hearty and comforting dish that combines the savory goodness of meatballs with the delightful texture of mini ravioli. Instead of making individual meatballs, this recipe simplifies the process by cooking one large meat patty, which is then broken into flavorful chunks and added to the soup.

The result is a satisfying, flavorful soup perfect for a cozy meal. With tender vegetables, rich broth, and the perfect bite-sized ravioli, this soup is a delicious twist on traditional meatball soup that’s both easy to make and enjoyable to eat.

Meatball Ravioli Soup

Ingredients

1 lb ground beef or a blend of beef and pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 tablespoon olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cups beef or chicken broth

1 (15 oz) can diced tomatoes

1 package (about 10 oz) mini ravioli (Celentano brand or similar)

1 cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Meat Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.

Cook the Meat: Heat olive oil in a large fry pan over medium heat. Instead of forming individual meatballs, press the meat mixture into the pan, creating a large, even piece. Cook for about 5-7 minutes on each side, or until browned and cooked through. Remove from heat and let it cool slightly.

Break Up the Meat: Once the meat has cooled enough to handle, break it into bite-sized pieces.

Sauté the Vegetables: In a large pot or Dutch oven, heat a bit more olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables are tender, about 5-7 minutes.

Add Broth and Tomatoes: Pour in the beef or chicken broth and add the diced tomatoes. Bring the mixture to a simmer.

Add Meat and Ravioli: Stir in the broken meat pieces and mini ravioli. Simmer until the ravioli are cooked through, about 5-7 minutes. If using frozen peas, add them in the last few minutes of cooking.

Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.

Enjoy: Serve hot and enjoy a comforting bowl of Meatball Ravioli Soup!

Notes:

Meat Mixture Variations: Feel free to experiment with different ground meats, such as a combination of beef, pork, and veal, or even ground turkey for a lighter version. Adjust seasoning as needed.

Bread Crumbs: For a more flavorful meat mixture, consider using Italian-seasoned breadcrumbs or adding extra herbs and spices to plain breadcrumbs.

Cooking the Meat: Ensure the meat is thoroughly browned on both sides before breaking it into pieces. This adds depth of flavor to the soup.

Vegetable Cut Size: Dice the carrots, celery, and onion into uniform pieces to ensure even cooking. If you prefer a smoother texture, you can chop them smaller or even use a food processor.

Broth: Use low-sodium broth if you’re concerned about salt content. You can also use vegetable broth for a lighter option.

Ravioli: Mini ravioli works best for this soup, but you can use any small pasta or even large ravioli if you prefer. Adjust the cooking time accordingly based on the pasta used.

Frozen Peas: Adding frozen peas is optional but provides a nice burst of color and additional flavor. They cook quickly, so add them in the last few minutes of cooking.

Consistency: If you prefer a thicker soup, you can mash some of the vegetables or add a bit of cornstarch slurry (cornstarch mixed with water) to the broth.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so you might need to add a little water or broth when reheating.

Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Reheat gently on the stove, adding extra broth if needed.

Nutrition Information:

YIELDS: 6 cups | SERVING SIZE: 1 cup

Frequently Asked Questions:

Can I use store-bought meatballs instead of making a large meat patty?

Yes, you can use pre-cooked meatballs.

Simply add them to the soup during the last 10 minutes of cooking to heat through.

If using frozen meatballs, ensure they are fully cooked before adding.

Can I make this soup with a different type of pasta?

Absolutely! While mini ravioli is ideal, you can use any small pasta such as elbow macaroni, orzo, or even broken-up lasagna noodles.

Adjust cooking times based on the type of pasta used.

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken.

The soup will be lighter in flavor and fat. Be sure to adjust seasonings to enhance the flavor of the lighter meat.

How can I make this soup vegetarian?

To make a vegetarian version, omit the meat and use vegetable broth.

You can add plant-based protein like tofu or lentils for substance, and use cheese-filled ravioli or other vegetarian pasta.

Can I prepare this soup in advance?

Yes, you can make the soup ahead of time.

Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat thoroughly before serving.

Note that the ravioli may absorb some broth and become softer over time.

What can I use if I don’t have celery?

If you don’t have celery, you can omit it or substitute with additional carrots or bell peppers.

Celery adds a subtle flavor, so you might want to add a bit more seasoning if you omit it.

Can I add more vegetables to this soup?

Yes, you can add more vegetables like bell peppers, green beans, or spinach.

Add them according to their cooking times to ensure they are tender when the soup is ready.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can thicken it by mashing some of the vegetables in the pot or adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmering until thickened.

Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker.

Brown the meat first, then add all ingredients except the ravioli to the slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours.

Add the ravioli during the last 30 minutes of cooking.

What if I don’t have Parmesan cheese?

If you don’t have Parmesan cheese, you can use other hard cheeses like Pecorino Romano or Asiago.

You can also omit the cheese if you prefer, or use a different type of cheese that you have on hand.