Recipe: Ravioli Soup

I found this recipe in the article "Use Your Noodles!" from the February 2009 edition of Parents Magazine.

INGREDIENTS

1/2 lb. ground turkey breast
1 Tbsp. Italian-seasoned bread crumbs
1/8 tsp. ground sage
1/8 tsp. salt
1/8 tsp. pepper
3 cups low-sodium chicken broth
1 can (14.5 oz.) Italian-seasoned diced tomatoes
1 can (8 oz.) no-salt-added tomato sauce
1 cup chopped celery
1 cup chopped carrots ( I used pre-sliced frozen carrots)
1 cup frozen green beans
1 pkg. (7 oz.) refrigerated mini cheese ravioli, such as Buitoni

PREPARATION

Heat oven to 400 degrees F. Line a baking pan with aluminum foil and coat with vegetable cooking spray. Combine turkey, bread crumbs, sage, salt and pepper in a bowl; shape into mini-meatballs.


Bake for 12 minutes or until browned.
In a 3-quart saucepan, combine broth, tomatoes, tomato sauce, celery, and carrots. Boil, then reduce heat.



Cover and simmer for 5 minutes. Add beans and stir into broth with ravioli.

Cook, covered, for 5 minutes. Add meatballs to serve.

THE END RESULT



Honestly...it looks better than it tastes. It wasn't the worst thing I've ever eaten, but kind of boring. DEFINITELY kid-friendly, but for those of us with adventurous palates, very ho-hum. Chris is not home tonight to rate it (he's helping my dad fix his brakes) but Betsy gobbled it up and I ate it and so, let's do a double rating. For kidlets it gets a rating of "8". For adults I'd say it earned a "6". The timing was excellent - only about 35 minutes, and everything was SUPER easy. But the taste, while not disgusting, left much to be desired. It lacks imagination. However, I can see myself making it again when I am out of ideas and don't want to make anything that involves too much effort.

Calorie Count for a family of 4: 304.5 per serving