Meatball And Ravioli Soup

• 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

1. Meatballs:
2. Lightly beat 1 egg; mix in rest.
3. Shape into 1-inch meatballs.
4. In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
5. Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
6. Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
7. Bring to boiling; reduce heat; cover and simmer 30 minutes.
8. 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.
9. Salt to taste; stir in parsley.
10. Serve with cheese to sprinkle over the thick soup.

meatballs, egg, breadcrumbs, parmesan cheese, onion salt, garlic, ground beef, olive oil, onion, garlic, tomatoes, tomato paste, beef broth, dry red wine, water, sugar, basil, thyme, oregano, cheese, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/meatball-and-ravioli-soup-215693 (may not work)