Not Corned Beef and Cabbage Mini Meatball Soup

Not Corned Beef and Cabbage Mini Meatball Soup

What You Will Need

1 yellow onion (diced)
1 roasted red bell pepper (diced)
4 cloves garlic (minced)
1 14 ounce can of diced tomatoes
5 cups chicken broth
1/4 cup sherry 
2 bay leaves
3 large handfuls of fresh spinach 
1 bag of mini raviolis 
1 tsp basil
1 tsp oregano
1/2 tsp cayenne pepper
salt and pepper to taste

What You Will Need

1 lb ground beef
1 egg
1/4 yellow onion (minced)
2 cloves garlic (minced)
1 tsp Worcestershire Sauce
1/2 tsp salt
1/4 tsp pepper
1/4 cup bread crumbs

Parmesan cheese for topping 

In a large bowl combine all the ingredients for the meatballs and mix well. Form into bite sized meatballs, about 1 inch in diameter. In a large pot or dutch oven. Heat 1 Tbs oil on medium high and brown the meatballs on all sides. Don't worry about cooking all the way through because you will finish cooking them in the soup.  Once browned, remove from pot and set aside. In the same pot, saute onions and garlic until soft about 4 minutes. Add the bell peppers and cook another minute or so. De glaze the pan by pouring in the sherry and scraping up all the browned bit stuck on the bottom. 

Pour in the chicken stock  and seasonings and bring to a boil. Reduce to a simmer. Add the meatballs in carefully so they don't break and simmer for 10-15 minutes. Meanwhile cook the ravioli separately according to the package. Cook ravioli al dente, drain, and finish off cooking in the soup.  Add the spinach and simmer just until wilted, taste to adjust seasonings and serve hot! 

adapted from