Ravioli & Meatball Soup

• 1 tablespoon olive oil, &
• 1 teaspoon olive oil, divided
• 1 lb frozen meatballs (about 20)
• 1 medium onion, chopped (about 1 cup)
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 3 (14 1/2 ounce) cans fat-free reduced-sodium beef broth
• 2 (14 1/2 ounce) cans italian herb-flavored diced tomatoes with juice
• 1 (10 ounce) package fresh or frozen mini cheese ravioli
• 2 tablespoons chopped fresh parsley

1. In pot heat 1 Tbs. oil over medium-high heat.
2. Add meatballs; cook, turning, until browned on all sides, about 3 minutes. Remove from pot; reserve.
3. In same pot heat remaining oil.
4. Add onion, garlic, and pepper; cook until just tender, 3 minutes.
5. Stir in broth and tomatoes; bring to boil.
6. Reduce heat to simmer.
7. Return reserved meatballs to pot; simmer 10 minutes. Increase heat to high; bring to boil.
8. Add ravioli; cook until tender, 7 minutes.
9. Stir in parsley.

olive oil, olive oil, frozen meatballs, onion, garlic, pepper, beef broth, tomatoes, parsley

Taken from www.food.com/recipe/ravioli-meatball-soup-375021 (may not work)