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Author Notes: I was looking for a comforting, spicy soup, and couldn't get the idea out of my head of tossing meatballs and noodles together into a steaming pot of spicy tomato broth. I'd just made ravioli the day before, and began to wonder how meatball ravioli might work instead. Turns out, the flavor and texture are amazing! The perfect post-ski soup. Everything can be made ahead, and then the broth reheated and the meatball ravioli added once the broth has just come to a boil, and simmered for 5 minutes before serving. Easy and Delicious! - EatSimplyEatWell
- 2 cups spelt flour (or durum if you prefer)
- 2 eggs
- 1 pound organic ground beef
- 1 egg
- 1/2 onion, minced
- 1 garlic clove, minced
- 1.5 teaspoons Italian seasoning
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup oatmeal
- 1/4 cup chopped fresh or frozen parsley
Spicy Tomato Broth
- 3 tablespoons olive oil
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1 14 oz can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 bay leaves
- 6 allspice berries or 1/2 teaspoon allspice
- 1/2 teaspoon salt, or to taste
- Make the pasta: Measure flour into a medium-sized bowl. Make a well in the middle and crack the eggs into it. Using a fork, stir the egg and flour mixture together until if forms a loose, shaggy mixture. Turn the contents of the bowl onto a clean countertop and begin kneading the dough. Continue to knead the dough – feel free to use a little force and be aggressive here! It’s a great opportunity to relieve a little stress. Knead the dough until it is a smooth, elastic mass, about 8 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for at least 20 minutes. Don’t be tempted to skip this step – it makes all the difference for a soft, tender noodle.
- Heat oven to 400°F. Line a baking sheet with parchment paper. Combine the ground beef, egg, oatmeal and all of the spices in a medium bowl. Using clean hands, mix all of the ingredients together so they are well combined. Measure out teaspoon-sized quantities of the meatball mixture onto a parchment covered baking sheet and bake for 10 minutes or until meatballs are browned through. Remove from oven and allow meatballs to cool completely.
- Meatball Ravioli Assembly: Beat 1 egg in a small bowl. Roll the dough out with a pasta machine or a rolling pin as thinly as you can into 3” strips. Brush the dough with the egg mixture. Place the meatballs on one half of the pasta strip, 1” apart. Fold the other half of the noodle over the top of the meatballs, and press with your fingers between each meatball to push the air out. Press around each meatball to seal the pasta edges together. Cut to shape with a pastry cutter. Flour each piece lightly to preventing them sticking to each other. Alternatively – if you don’t have the time or desire to make ravioli, you could, at this point, cut the pasta into noodles and proceed with the recipe.
- Just before serving the soup, bring the soup to a boil and add the meatball ravioli. Boil for 5 minutes (8 -10 if frozen). Remove from heat. Serve immediately in deep bowls with shredded parmesan cheese and diced scallions/green onions for garnish.
- This recipe was entered in the contest for Your Best Noodle Soups