Italian Ravioli and Meatball Soup, Breadsticks

Italian Ravioli and Meatball Soup
serves 8

1 lb frozen meatballs (about 20)
    (I usually make my own)

1 T + 1 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
pepper to taste

1 T parsley
3 cans beef broth; or 4 1/2 cups water plus 5 beef bullion cubes, dissolved in 1/2 cup boiling water (microwave the 1/2 cup water with cubes to dissolve)
2 cans Italian Style Stewed tomatoes (15 oz)
1 can diced tomatoes (15 oz)
2 zucchini, chopped small (I used the food chopper for this and the onion)

1 can small white beans (15 oz)
10 oz frozen small cheese ravioli or tortellini

Brown frozen meatballs in 1 T oil.  Remove from pan.  Add 1 tsp more oil and cook onion, garlic, and pepper until tender.  Add parsley, broth, tomatoes and zucchini and return meatballs to pan.  Simmer 10 minutes.  Turn to high, and add frozen ravioli and white beans.  Do not boil.  Simmer as soon as soup begins to boil.  Simmer 15 minutes.  Enjoy.

This freezes well.

Best Breadsticks

1 1/4 cup plus 2 T warm water

1 1/2 teaspoons salt

1 1/2 Tablespoons olive oil

4 cups flour

1 Tablespoon sugar

1 Tablespoon yeast (I use instant yeast)

 

To start with bread machine:

Put ingredients in machine in order listed.  Start Dough Cycle.

 

To start by hand:

Combine water, salt and oil in large bowl.  Beat in 1 1/2 cups flour.  Combine remaining flour, sugar and yeast.  Add to water mixture.  Stir until dough comes together.  Knead until smooth and elastic, about 5 minutes.  Pour a little oil onto the sides of the bowl, and spread oil to cover all sides and bottom.  Form dough into ball and place in greased bowl.  Turn to coat ball in oil.  Cover and rise about an hour in a warm place, or until doubled in size.  

 

To continue (from any method):

Punch dough down and shape into bread sticks.  (Roll into snakes and twirl two together, or roll dough to 1/2 inch thickness and slice into strips.)  Place on greased cookie sheets or parchment paper.  Brush with melted butter and sprinkle with garlic salt.  Rise 15-20 minutes.  (Preheat oven to 425.)

 

Bake at 425 10-12 minutes, and if desired, broil a minute or two to achieve desired brownness.  Remove from oven and brush again with butter.   Serve hot.

 

Note:  This also makes good French Bread.  Form dough into two small round loaves.  Rise 30-45 minutes.  Bake at 375 degrees for 30 minutes. 

 

Also makes great cinnamon sticks—bake as directed.  When done, brush with butter, and sprinkle sugar over sticks.  Then sprinkle with cinnamon.  YUM!