This soup is just plain ornery. You want soup? You want a light, refreshing soup? You think soup is broth-y and elegant? This soup isn’t. This soup is glorified tomato sauce. This soup has meatballs. This soup has ravioli. Ravioli! Make this soup. And you will enjoy this soup. This soup isn’t one of those soups that SAYS that it’s filling, but is actually just a bowl of lies that will make you lie awake at 2 in the morning, wondering how quietly you can go downstairs and eat cheetos. No. This soup is real food. I love this soup.
½ pound frozen meatballs
17 raviolis- don’t you even think about using 16. Have some self respect!
2 cups frozen peas
2 cups frozen corn
1 tablespoon sugar
24 oz vegetable broth (use chicken or beef, if you must)
2 teaspoons worcestershire sauce
2 teaspoons paprika
1 ½ cups tomato sauce
Start by sizzling the paprika in some olive oil. It’ll darken the paprika and give it a smoky, sweet, spicy taste.
Then pour in the frozen peas and corn. When I cleaned out the freezer, I found 6 bags of each. It was weirdly foreboding.
Dump in the meatballs, and stir it around to get the frost off of everything. These are vegetarian meatballs, but they’re surprisingly edible! If you’re one of those people who has the patience, foresight, and wisdom to make meatballs from scratch and freeze them raw, cook the meatballs before putting them in. Boiled meat makes me sad.
Pour the tomato sauce over everything,
and add the worcestershire sauce and salt. Throw in the sugar, too. You can exclude it if you like, but I’m incapable of making anything that has tomato sauce without sugar.
Then pour the broth in,
, stir it all around, and let it come to a boil. Throw in the ravioli, put the lid on, and let it cook for about 15 minutes.
You really just want everything to thaw out! This is a super simple, quick, healthy, and delicious one pot meal. Oh, and it’s real food.