This is a sponsored recipe post by Knorr® brand. They provide halal-certified bouillon, a product that is used in this recipe.
During Ramadan, I really love to incorporate soup into my meals whenever I get a chance. Sometimes, however, by the time I’m ready for Iftar, soup just seems like too much food to add to my plate. What’s best, in my opinion- if you are a soup lover- is to make a one-pot dish like this. It has the meat, the liquids (very important to rehydrate oneself after fasting all day) and the pasta noodles (you really can use any kind you like) to add some depth to the dish and make it filling enough to be a main dish.
In this recipe, I use small cheese-filled ravioli. They take about 16-18 minutes to cook, so they are the last ingredient I add.
Before starting anything, I make the meatballs. I was craving turkey for some odd reason, but if you want to make the meatballs out of beef or chicken or even lamb- whatever you’re craving, whatever makes you happy…
I add a few special ingredients: Parmesan cheese, salt, pepper, minced garlic, dried parsley and homemade breadcrumbs. My breadcrumbs are darker than what you might see in stores because I made them from whole wheat bread slices.
The meatballs are baked in the oven at 350°F for 30 minutes. Then set aside.
The next thing I do is start the soup. Saute onions, tomatoes, garlic in olive oil. Add dried herbs like parsley, thyme, oregano, if you like. Watch the salt because you’ll be adding the meatballs which already have salt in it and you’ll be adding Knorr® bouillon which already has some salt in it, reducing your need for more at this point.
Add the baked meatballs. I add them for a short period, only for added flavor then remove before adding the pasta.
Add as much water to fill the pot. In my Dutch oven, I add about 8 cups of water.
Also, add 3 of the Knorr® bouillon cubes.
If you’re making less soup, add fewer cubes. They’re super convenient, already individually packaged and ready to unfold and pop into the soup. They do not need to be refrigerated, either.
Once the liquid comes to a boil, allow the soup to cook for about 30 minutes over medium-high heat, covered. This makes the meatballs really moist.
Remove the meatballs before adding the ravioli.
In this case, they’ll cook for 16-18 minutes. Just follow your pasta package’s directions.
Taste and adjust for salt, pepper and any other spices and herbs. If you’re fasting, the way to ‘taste’ is to just put the liquid on your tongue, but don’t swallow. You should be able to tell if any salt is needed; if you’re doubtful about that then simply wait until Iftar time and add seasoning later. This isn’t the ideal way because adding salt after the fact sometimes makes the dish saltier.
Once the pasta is cooked, you can bring a few meatballs back to individual bowls of soup, if you like, or eat separately.
Add some Parmesan cheese on top and serve. You will be able to taste the added flavor that the bouillon brings into the soup. This is particularly important if you decide not to add any meat at all and really want that chicken flavor and richness in your soup.
What’s your favorite hearty soup dish to cook in Ramadan? Don’t have one? What would you ideally like to make in the near future?
- For the Meatballs
- 1 pound ground turkey
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried parsley
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 1 egg, slightly beaten
- For the Soup
- 1/4 cup olive oil
- 1/2 cup diced onion
- 1 tomato, finely chopped
- 4 cloves garlic, minced
- 8 cups water
- 2 Knorr brand bouillon cubes
- 1 pound dried mini raviolis
- Preheat the oven to 350 degrees F.
- In a medium size bowl, combine all of the ingredients for the meatballs. Roll into small to medium size balls and place on a parchment-lined oven tray. Bake for 30 minutes then remove from oven and set aside.
- In a large Dutch oven over medium heat, warm the oil. Add the onion, tomato and garlic. Saute until soft and translucent. Add the meatballs, then the water. Next, add the Knorr brand bouillon cubes.
- Bring the liquid to a boil, then reduce the heat to medium. Cover and let cook for about 30 minutes.
- Remove the meatballs to bowl and set aside.
- Add the ravioli or pasta and cook according to the instructions on its packaging, over medium heat.
- Serve in individual bowls with 2-3 meatballs per bowl. Add fresh Parmesan and freshly chopped parsley, if you have it.
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