1. In a 4 to 6 quart Dutch oven, brown meatballs carefully in heated oil. Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs. Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme, and oregano. Bring to a boil, reduce heat, cover, and simmer 30 minutes. 2. Add ravioli and cook, covered, at a gentle boil for as long as specified on package (10 to 15 minutes), until they are just tender and no longer taste starchy. Salt to taste. Stir in parsley. Serve with cheese to sprinkle over the thick soup. Meatballs: In a medium bowl lightly beat egg; mix in soft bread crumbs, Parmesan cheese, onion salt, garlic, and beef. Shape into 1-inch balls. NOTES : This soup is so substantial that it can almost be eaten with a fork. It needs only green salad and red jug wine to make a complete meal. Recipe by: The California Culinary Academy Posted to MC-Recipe Digest by "creedenites"
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|Serving Size: 1 Serving (703g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (43%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 129.3mg||40 %|
|Sodium 1007.4mg||35 %|
|Potassium 1090.6mg||29 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.4g|
|Protein 30.1g||43 %|
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Calories per serving: 367
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