Wednesday, January 6, 2010
I had a bit of a culinary emergency tonight, and ended up having to come up with dinner fast.
I threw this soup together from the pantry at the last minute and it turned out really yummy! The kids each ate 2 bowls!
Italian Meatball Soup
1 package fully cooked frozen meatballs
1 package small dried mushroom ravioli
1 box chicken broth
2 cans diced tomatoes
garlic (1 or 2 cloves)
1 soup can water
Combine broth, tomatoes, water and seasonings, add meatballs and bring to a boil. Stir in ravioli and cook until pasta is tender. Serve with cheese and pasta seasonings sprinkled on top.
(I love this picture! Look at the steam!)