Meatball Ravioletti Soup
w/ Spinach & Mushrooms
Ingredients
Serves 41 frozen small package of Spinach_ thawed
4 Portabello Mushroom caps (sliced)
4 Meatballs _ (recipe on this blog)
Beef Broth 2 cans
2 TBS Butter
Garlic 3 cloves chopped
Grated cheese - Romano Pecorino 1 Tbs
1 package of Ravioletti
Olive Oil, spices - Salt, Pepper and Garlic Powder
Preparation:
Ravioletti.
1. In Medium size pot -Boil water. Add tsp salt.
Cook Ravioletti for 5 minutes. Note: it's not fully cooked. Strain and leave on side.
While Ravioletti is cooking. Prep the other ingredients.
2. Microwave to thaw out frozen spinach.
Place in strainer and squeeze out excess liquid (water)
3. Rinse mushrooms and pat dry with paper towel.
Slice Mushrooms into thick pieces.
4. Meatballs - if frozen place in bowl. pour 1/4 water over meatballs
and microwave for 1 minute.
(Water over Meatballs will keep the Meatballs moist and not dried out)
Meatballs can still be cold. Microwave just enough that it's not frozen.
Slice each meatball in 4 pieces.
Once Garlic is lightly golden
6. Add spinach with a pinch of salt, pepper and garlic powder.
Saute stirring for 1 minute.
Spinach absorbs the olive oil. Add little extra to cook the spinach so it won't burn.
7. Add sliced mushrooms and 2 TBS butter.
Saute for about 1 minute and butter is melted.
8. Add grated cheese and stir in, cook for about 5 -10 seconds
Leave mix on side off heat.
9. Place in large pot
Add 2 cans of beef broth.
Bring to full boil
10. Add Ravioletti, Meatballs, spinach mushroom mix
Cook at boiling point for 2-4 minutes.
When Ravioletti is cooked than the soup is done.
Optional: Add more grated cheese on top of each bowl of soup.
Note: If any left overs. All the soup juice will be absorb by the Ravioletti.
So, you might have to add more beef broth when reheating the left overs.
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