Ravioli Soup with Meatball and Basil
A comforting soup with tender ravioli, savory meatballs, and fresh basil in a light broth. Quick to assemble and perfect for a cozy weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 4 cups beef broth
- 8 oz frozen cheese ravioli
- ½ lb ground beef
- 1 large egg
- ¼ cup breadcrumbs
- 2 cloves garlic
- ¼ cup fresh basil
- ½ tsp salt
Instructions
- 1
In a bowl, mix the 0.5 lb ground beef, 1 egg, 0.25 cup breadcrumbs, 1 minced garlic clove, and 0.25 tsp salt until just combined. Form into 12 small meatballs.
- 2
In a large pot, bring the 4 cups beef broth to a boil over high heat. Add the 12 meatballs and reduce heat to medium-low; simmer until meatballs are cooked through, about 8 minutes.
- 3
Add the 8 oz frozen ravioli to the pot. Cook according to package directions, usually 5-7 minutes, until ravioli float and are tender.
- 4
Stir in the remaining 1 minced garlic clove and 0.25 tsp salt. Simmer for 1 minute until fragrant.
- 5
Ladle the soup into bowls and top with the 0.25 cup fresh basil leaves. Serve hot.
Tools you’ll need
- large pot
- mixing bowl
- ladle
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