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Mini Meatball & Ravioli Soup With Garlic Croutons

 
One serving costs about $3.61 One serving costs about $3.61

$3.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter soup Mediterranean,Italian,European
spoonacular Score:55%

Spoonacular Score: 55%

 

The recipe Mini Meatball & Ravioli Soup With Garlic Croutons could satisfy your Mediterranean craving in about 45 minutes. This recipe serves 6 and costs $3.2 per serving. One serving contains 814 calories, 38g of protein, and 54g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. It works well as a pretty expensive main course for Autumn. If you have salt and pepper, ground beef, butter, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Pasta & meatball soup with cheesy croutons, Mini Meatball Soup, and Tortellini Meatball Soup with Mini Baguettes for similar recipes.

Ravioli works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Rocca di Montegrossi San Marcellino Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 47 dollars per bottle.

Rocca di Montegrossi San Marcellino Chianti Classico Gran Selezione

This wine is produced only in great vintages, using the finest grapes selected from the San Marcellino vineyard that surrounds the Church of San Marcellino in Monti in Chianti: An area of about 7 hectares where Sangiovese (1.5 hectares of which are 50 years old) are joined by 0.9 hectares of Pugnitello, an old indigenous Tuscan grape that perfectly complements Sangiovese, bringing out its color, structure and aromas. Since 2006 the San Marcellino cuvee has included about 5% Pugnitello. The wine ages for about 24 months in medium toast Allier barriques. It is bottled unfiltered to preserve its elegance and freshness, and aged in bottle for at least 24 months prior to release. Deep ruby, with an ample, complex, and enveloping bouquet featuring fruit, in particular raspberry, and violets mingling with spice and minerality. San Marcellino displays beautiful structure, with vibrant, elegant tannins accompanied by harmonious savory accents. It’s an extremely well balanced, persistent wine.

» Get this wine on Wine.com

Ingredients

Servings:
1 pound
1 pound 85% 85% ground beef
85% 85% ground beef
1
1  bay leaf
bay leaf
0.25 cup
0.25 cup italian bread crumbs
italian bread crumbs
3 Tbsps
3 Tbsps butter
butter
14 ounces
14 ounces canned diced tomatoes
canned diced tomatoes
13 ounces
13 ounces frozen cheese ravioli
frozen cheese ravioli
5 cups
5 cups canned chicken broth
canned chicken broth
1
1  egg
egg
1 Tbsp
1 Tbsp fresh parsley
fresh parsley
3
3  fresh parsley leaves
fresh parsley leaves
2 cloves
2 cloves garlic
garlic
4 cloves
4 cloves garlic
garlic
5 cloves
5 cloves garlic
garlic
1
1  diced green bell pepper
diced green bell pepper
1 tsp
1 tsp italian seasoning
italian seasoning
1 Tbsp
1 Tbsp olive oil
olive oil
some
some olive oil
olive oil
some
some fresh parmesan
fresh parmesan
1 tsp
1 tsp black pepper
black pepper
0.75 tsps
0.75 tsps salt
salt
some
some fresh salt and pepper
fresh salt and pepper
1
1  sub roll
sub roll
1 tsp
1 tsp thyme
thyme
1 tsp
1 tsp worcestershire sauce
worcestershire sauce
0.25 cup
0.25 cup diced yellow onion
diced yellow onion
1 large
1 large diced yellow onion
diced yellow onion
1 pound 85% 85% ground beef
1 pound
85% 85% ground beef
1  bay leaf
1
bay leaf
0.25 cup italian bread crumbs
0.25 cup
italian bread crumbs
3 Tbsps butter
3 Tbsps
butter
14 ounces canned diced tomatoes
14 ounces
canned diced tomatoes
13 ounces frozen cheese ravioli
13 ounces
frozen cheese ravioli
5 cups canned chicken broth
5 cups
canned chicken broth
1  egg
1
egg
1 Tbsp fresh parsley
1 Tbsp
fresh parsley
3  fresh parsley leaves
3
fresh parsley leaves
2 cloves garlic
2 cloves
garlic
4 cloves garlic
4 cloves
garlic
5 cloves garlic
5 cloves
garlic
1  diced green bell pepper
1
diced green bell pepper
1 tsp italian seasoning
1 tsp
italian seasoning
1 Tbsp olive oil
1 Tbsp
olive oil
some olive oil
some
olive oil
some fresh parmesan
some
fresh parmesan
1 tsp black pepper
1 tsp
black pepper
0.75 tsps salt
0.75 tsps
salt
some fresh salt and pepper
some
fresh salt and pepper
1  sub roll
1
sub roll
1 tsp thyme
1 tsp
thyme
1 tsp worcestershire sauce
1 tsp
worcestershire sauce
0.25 cup diced yellow onion
0.25 cup
diced yellow onion
1 large diced yellow onion
1 large
diced yellow onion

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve topped with croutons and with plenty of Parmesan Cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.56
Ingredient
1 pound 85% 85% ground beef
1 bay leaf
¼ cups italian bread crumbs
3 tablespoons butter
14 ounces canned diced tomatoes
13 ounces frozen cheese ravioli
5 cups canned chicken broth
1 egg
1 tablespoon fresh parsley
3 fresh parsley leaves
2 cloves garlic
4 cloves garlic
5 cloves garlic
1 diced green bell pepper
1 teaspoon italian seasoning
1 tablespoon olive oil
some olive oil
some fresh parmesan
1 teaspoon black pepper
1 sub roll
1 teaspoon thyme
1 teaspoon worcestershire sauce
¼ cups diced yellow onion
1 large diced yellow onion
Price
$5.84
$0.02
$0.11
$0.36
$0.50
$3.03
$3.78
$0.24
$0.16
$0.12
$0.13
$0.27
$0.33
$0.36
$0.10
$0.17
$1.00
$3.79
$0.06
$0.46
$0.11
$0.03
$0.09
$0.33
$21.37

Nutritional Information

Quickview
785k Calories
38g Protein
50g Total Fat
45g Carbs
15% Health Score
Limit These
Calories
785k
39%

Fat
50g
77%

  Saturated Fat
18g
113%

Carbohydrates
45g
15%

  Sugar
6g
7%

Cholesterol
147mg
49%

Sodium
2361mg
103%

Get Enough Of These
Protein
38g
77%

Iron
12mg
67%

Vitamin C
42mg
51%

Calcium
456mg
46%

Phosphorus
423mg
42%

Vitamin B12
2µg
36%

Vitamin K
37µg
36%

Selenium
23µg
33%

Zinc
4mg
32%

Vitamin B3
5mg
28%

Vitamin B6
0.55mg
27%

Vitamin E
3mg
24%

Manganese
0.42mg
21%

Vitamin B2
0.35mg
21%

Potassium
680mg
19%

Fiber
4g
16%

Vitamin A
728IU
15%

Magnesium
48mg
12%

Copper
0.23mg
12%

Vitamin B1
0.16mg
11%

Vitamin B5
0.9mg
9%

Folate
31µg
8%

Vitamin D
0.48µg
3%

covered percent of daily need

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