Jodell's Ravioli Soup
Jerri first tasted this recipe at a meeting of the St.
Croix Valley Music Teachers Association. Jodell's soup was
an unqualified success, and she was generous enough to share
the recipe with her fellow music teachers. It is a rich
Italian-style soup with a wonderful bouquet.
INGREDIENTS:
1 tsp. olive oil
1 medium onion
1 large clove garlic
1 lb. hamburger
1 large can tomatoes
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. sugar
2 cans beef broth (about 4 cups)
2 1/2 cans of water (about 5 cups)
3 beef bullion cubes
1 8 oz. can tomato sauce
1 package frozen chopped spinach
2 carrots
2 potatoes
2 packages fresh ravioli
Parmesan cheese
V-8 juice
PROCEDURE:
Coat the bottom of an 8 to 10 quart soup pot or Dutch
oven with the olive oil. Add the hamburger, medium chopped
onion and minced garlic clove and fry. Drain excess fat.
Add the tomatoes, spices, liquids, bullion cubes, and tomato
sauce. Bring to boil. Dice and add the carrots and
potatoes. Return to boil. Add the spinach and return to
boil. Add the ravioli and cook as directed. If the soup
needs more liquid, add V-8 juice as necessary.
Serve in bowls. Garnish with freshly grated Parmesan
cheese. Italian Feather Bread or a crusty French bread goes
well with this soup.
NOTE: You can vary the character of the soup by using
different kinds of ravioli. Jerri uses cheese filled
ravioli.
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