1 8-ounce package semi-fresh beef ravioli or tortellini or other filled pasta
1 10-ounce package frozen kale or escarole, thawed
1 19-ounce can tomato soup
1 15.5 can white beans, drained
1/4 to 1/2 cup water, as needed
shredded Parmesan cheese
Directions
In a large bowl, mix together the chicken, matzo meal, seasoning, and egg. Form into about 16 to 32 small “meatballs”.
In a large 6- to 8-quart soup pot, bring the onion soup and the chicken broth to a boil. Add the chicken “meatballs” and cook for about 8 to 10 minutes or until cooked through (chicken meatballs will expand).
Then add the tortellini or ravioli and kale and cook until pasta is al dente, about another 5 to 8 minutes. Add the tomato soup and beans and heat through. Add a small amount of water to get desired consistency, if needed.
Serve in a big soup tureen or in large soup mugs. Garnish with grated Parmesan cheese.
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