These is not a show stopper or a staggering feet of culinary talent, but it’s fast, made use of some premade items that I had piling up in the house, and most importantly it settled the argument of, “I want spaghetti and meatballs, and I want soup with crusty bread”. The inspiration to make arguing children be quiet is amazingly effective! Thank
2 tsp extra virgin olive oil
1 medium white onion, chopped
3 clovers garlic, minced
2 large carrots, chopped
2 green peppers, chopped
1 tsp black pepper
1 tsp red pepper flakes
2 tsp dried Oregano flakes
2 bay leaves (dried)
1 cube beef stock
6 cups water
1 jar of your favourite tomatoe sauce
1/2 bag frozen fully cooked Italian meatballs
1 bag fresh mini cheese stuff ravioli
Handful fresh parsley, chopped
Finely ground Parmesan cheese
Softened veggies in your soup pot over medium heat for 7 mins.
Season with spices, add water, bay leaves, and stock cube. Allow to come up to a boil.
Reduce heat to a simmer. Add jar of tomato sauce and meatballs. Cover and simmer for 20 mins.
Remove bay leaves and add ravioli. Cover for an additional 7 min.
Remove from heat and serve with cheese and parsley to garnish. Thin sliced bread toasted works as a good dunker, or top them as you like for a brightly flavoured crustini.
Not exactly gourmet, it’s not all natural, completely homemade but there are always a few days in our lives where we need a bit of help from jars or the frozen section of the supermarket.