Mini Meatball & Ravioli Soup With Garlic Croutons

Ingredients

• •1 pound ground beef
• •1 bay leaf
• •¼ cup bread crumbs
• •3 tablespoons butter
• •14 ounces tomatoes
• •13 ounces cheese ravioli
• •5 cups cans chicken broth
• •1 egg
• •1 tablespoon parsley
• •3 parsley leaves
• •11 cloves garlic
• •1 bell pepper
• •1 teaspoon seasoning
• •1 tablespoon olive oil
• •parmesan
• •1 teaspoon pepper
• •¾ teaspoon salt
• •salt and pepper
• •1 roll
• •1 teaspoon thyme
• •1 teaspoon worcestershire sauce
• •¼ cup onion
• •1 large onion

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Method

From foodista.com — read the original

1. 1In a large soup pot saute the onion and bell pepper in two tablespoons Olive oil until soft and tender, season with salt and pepper.
2. 2Add the garlic, saute until fragrant.
3. 3Add the parsley, Italian seasoning, thyme, chicken broth, and tomatoes. Bring slowly up to a boil. In the meantime make the meatballs.
4. 4Combine 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.
5. 5Once 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.
6. 6Turn 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.
7. 7Don'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.
8. 8Add two - three tablespoons butter, the cubed bread, and the parsley. Cook over medium-low heat, turning to get all sides browned.
9. 9Serve topped with croutons and with plenty of Parmesan Cheese.