Ravioli & Meatball Soup

Ingredients

• 1 tablespoon olive oil, &
• 1 teaspoon olive oil, divided
• 1 lb frozen meatballs (about 20)
• 1 medium onion, chopped (about 1 cup)
• 1 garlic clove, minced
• 1/4 teaspoon pepper

• 3 (14 1/2 ounce) cans fat-free reduced-sodium beef broth

• 2 (14 1/2 ounce) cans italian herb-flavored diced tomatoes with juice

• 1 (10 ounce) package fresh or frozen mini cheese ravioli
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   In pot heat 1 Tbs. oil over medium-high heat.

2. 2

   Add meatballs; cook, turning, until browned on all sides, about 3 minutes. Remove from pot; reserve.

3. 3

   In same pot heat remaining oil.

4. 4

   Add onion, garlic, and pepper; cook until just tender, 3 minutes.

5. 5

   Stir in broth and tomatoes; bring to boil.

6. 6

   Reduce heat to simmer.

7. 7

   Return reserved meatballs to pot; simmer 10 minutes. Increase heat to high; bring to boil.

8. 8

   Add ravioli; cook until tender, 7 minutes.

9. 9

   Stir in parsley.