Raviolini Meatball Soup


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Raviolini Meatball Soup
Raviolini Meatball Soup
Ingredients
1 (10- oz.) bag Raley's Mirepoix (in our Frozen Foods section)
1 tbsp. olive oil
2 (32- oz.) containers Raley's Beef, Garlic and Roasted Onion Broth Infusion
1/2 lb. meat loaf mix (in our Meat Dept.)
1 (12- oz.) box Napoleon Raviolini
2 tsp. dried basil
1 (25- oz.) jar Nob Hill Trading Co. Burgundy Marinara Sauce
Directions

Thaw 1 (10-oz.) bag Raley’s Mirepoix (in our Frozen Foods section). Sauté in 1 tbsp. olive oil in a large pot over medium-high heat until lightly browned. Stir in 2 (32-oz.) containers Raley’s Beef, Garlic and Roasted Onion Broth Infusion and bring to a boil. Roll 1/2 lb. meatloaf mix (in our Meat Dept.) into 1/2-inch balls and add to pot with 1 (12-oz.) box Napoleon Raviolini and 2 tsp. dried basil. Boil for 10 minutes. Stir in 1 (25-oz.) jar Nob Hill Trading Co. Burgundy Marinara Sauce and cook for 10 minutes more.

Makes 4 to 6 servings.  

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