Weight Loss Surgery Kitchen

Kitchen > Soups & Stews > Chicken Meatball & Ravioli Soup

Barbara's Pot of Yum

Chicken Stew

Chicken & Carrot Stew

Chicken Meatball & Ravioli Soup

Kim's A Pot of Yum

Mexican Meatball Soup

2008 Pot of Yum First Place Recipe

2008 Pot of Yum Second Place Recipe

Shrimp & Scallop Cacciiatore

Turkey Gumbo

White Turkey Chili

Chicken Meatball & Ravioli Soup

Ingredients:
1 package Tyson Fully Cooked Chicken Meatballs
1 tablespoon olive oil
1 large onion finely chopped
1 garlic clove minced
1 (28 ounce) can chopped tomatoes (undrained)
1/4 cup tomato paste
1 (32 ounce) container Swanson chicken broth
1 cup water
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon each dried thyme and oregano
8 ounces mini cheese-filled ravioli

1/4 cup fresh chopped parsley
Freshly grated parmesan cheese

Directions:
Preheat oven to 425. Arrange frozen meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic.

Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a simmer, cover and simmer 10 minutes. Add ravioli and cook, covered at a gentle boil according to package directions (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Stir in meatballs and return to simmer. Stir in parsley and sprinkle with cheese.

Serve warm.

Weight loss surgery patients should eat 3-5 meatballs topped with a modest serving of ravioli and liquid.

5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carb.

Suggested Reading