Meatball And Ravioli Soup - cooking recipe

Ingredients

Meatballs
1 egg
1/4 cup soft breadcrumbs
1/4 cup parmesan cheese, grated
3/4 teaspoon onion salt
1 garlic clove, mild
1 lb ground beef, extra lean
Soup
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, minced
28 ounces tomatoes
1/4 cup tomato paste
13 3/4 ounces beef broth
1/2 cup dry red wine
1 cup water
1/2 teaspoon sugar
1/2 teaspoon basil, crumbled
1/4 teaspoon thyme, crumbled
1/4 teaspoon oregano
12 ounces cheese ravioli, frozen, thawed
1/4 cup fresh parsley, chopped
parmesan cheese

Preparation

Meatballs:
Lightly beat 1 egg; mix in rest.
Shape into 1-inch meatballs.
In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
Bring to boiling; reduce heat; cover and simmer 30 minutes.
Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy.
Salt to taste; stir in parsley.
Serve with cheese to sprinkle over the thick soup.