Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Italian Wedding Soup With Cheese Ravioli

on September 29, 2014

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Sometimes I think I want to make my favorite soup, Italian Wedding, just a little different. Instead of it being just a soup, I want to make it into a one pot meal. This morning at the store I picked up some items to do just that. I picked up 3 pounds of ground pork, and 1 package of mini cheese ravioli.

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In a large bowl,  I added 3 large eggs, 2 tablespoons of dried oregano, 1 teaspoon of crushed red pepper flakes, 2 tablespoons of fennel seeds, 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, 5 dashes of Worcestershire sauce, 2 tablespoons of ketchup for sweetness, 1/2 cup of freshly grated Parmesan cheese, 1/2 a cup of Ricotta cheese,1/4 cup of cream, 1-1/2 cups of Italian bread crumbs, 3 tablespoons of chopped Italian parsley, and 1/2 a cup of my secret ingredient, fresh basil pesto. i mixed all these ingredients together before adding in the 3 pounds of ground pork.

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Yes here it is, basil pesto. I’m telling you, this has all the flavors you want in a meatball. I bought some fresh pesto in the refrigerated dept of the store. Adding this ingredient along with the other spices, you will not be able to tell that I used ground pork.  Truthfully, it’s just less expensive all the way around. To make sure all the meatballs were the same size, I use a ice cream scoop that will make meatballs the size of golf balls. I think it’s the 2-1/2 ounce scoop. I then just roll them into balls, and place them on two baking sheets, lightly greased with cooking spray. Using this amount of meat, I generally yield 30 meatballs. I used non-stick cooking spray, that I lightly spray over the top of the meatballs, before going into the oven. This will allow them to brown nicely.

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I put them in an oven at 375 degrees for 25-30 minutes, I just want them to get some nice color to them. They will continue to cook in the soup. While the meatballs are cooking I’ll start the base for the soup. 1 large sweet onion diced, 1 cup of celery chopped, using even the leafy tops, 1 cup of diced carrots, and 3 cloves of finely minced garlic.

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I add 3 tablespoons of olive oil with a teaspoon of red pepper flakes, in a heavy bottom pot like this one above. Then I toss in the veggies, starting with the onion. Remember to season every layer with a sprinkling of Kosher salt, and 1 teaspoon of black pepper.

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Next, I add the carrots and let that cook in with the onions, celery, and garlic.

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Now after around 5-7 minutes, stirring occasionally, all the veggies that you’ve added will have had a chance to soften slightly. next comes the liquid. I use 2 quarts and 2 cups of low sodium chicken broth. Then add all the meatballs into the pot.

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Bring all this to a boil, then reduce to a simmer and cook for 30 minutes. Next I add in 1 package of thawed frozen spinach. make sure to squeeze out all the liquid from the spinach you can before adding it into the pot. Then toss in 1 package of the frozen mini cheese ravioli. Continue to cook this together for another 5 minutes or so, or until the ravioli has completely cooked through.

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Turn the heat off and cover the pot to keep everything nice and hot. That’s it, soup’s on!  I like to serve this with some shaved Parmesan cheese over the top.

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