Here is this week's recipe. We just had our OAMC swap and my freezer is stocked again!! Yipee!!! One of the ladies made Ravioli Soup. Every thing looks so good. We each did two dinner meals and one breakfast meal this month.
Ravioli Soup
1 pound lean ground beef (2 1/2 cups browned meat)
1/4 cup soft bread crumbs
14 cup grated Parmesan cheese
3/4 tsp onion salt
2 teaspoons minced garlic (2 garlic cloves)
1 tablespoon olive oil or vegetable oil
1 1/2 cups finely chopped onion ( I usually omit this for picky kids)
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14 1/2 ounce can beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 cup chopped fresh parsley
1 12 ounce package plain ravioli without sauce (located in the frozen or refrigerated section)
Grated Parmesan cheese
Brown the ground beef in a large pot, combine remaining ingredients except fro frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese. Makes six generous serving
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