If you are going to tear your ACL and render yourself unable to walk for two months, I recommend doing it at a delightful wedding party while slow-dancing with a lovely bride wearing a dress made of glitter and stars. That’s the way I did it back in October, and it’s really the only way to do it properly. You get the torn ACL, which is a bummer, and the inability to take your dog out or travel or carry a glass of water from the kitchen to the couch or take a shower without fearing for your life, which is enraging and frustrating and isolating, but you also get to relive a pretty good party with all the nurses, doctors and surgeons who want to know just how you managed to tear a major ligament while junior-high slow dancing. I don’t know, guys! You’re the medical professionals! I’m just here to find out when I’ll be able to feed and bathe myself again! I am also sort of interested in leaving my home again, ever!
A very good, warm, tasty and filling soup. It hit the spot on a VERY cold January night. After reading the ingredients, and knowing we would like this soup, I doubled it, for a very large pot. I froze a container for my in-laws and have a container for my parents. The ingredients work well together, and could easily be adapted to your family’s favorite pizza ingredients. For the first time, I made as written, with the exception of the dried ravioli. I could not find it so I used dried tortellini. The next time, I will use Italian sausage in place of the hamburger and add green peppers. As the soup cooled, some of the broth has soaked up in the pasta. I will just added a little additional beef broth when I reheat the leftovers. A wonderful soup that we enjoyed with a hard crusty roll. Thanks Angie for sharing your recipe.
Ingredients:
1/2 pound ground beef
1 small onion, diced
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I’m always looking for new recipes to try and this was it. I made this for my family and we loved it… Great recipe!!
This was just the recipe I was looking for. I wanted pizza but without the crust. I’m not a fan of pepperoni but added it anyway and I liked it. I left out the pasta because I didn’t have any. I will be making this again.
Ingredients:
1/2 pound ground beef
1 small onion, diced
1 quart beef broth
1 (24 ounce) jar marinara sauce
1/2 cup diced pepperoni
1/2 cup grated Parmesan cheese
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons dried minced onion
1 1/2 tablespoons dried oregano
4 ounces dried cheese ravioli
1/2 cup shredded mozzarella cheese, or to taste
Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef-onion mixture, beef broth, marinara sauce, pepperoni, Parmesan cheese, garlic, minced onion, and oregano together in a large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 20 minutes.
While soup is simmering, bring a pot of lightly salted water to a boil. Cook the ravioli at a boil, stirring occasionally, until cooked through yet firm to the bite, about 14 minutes; drain.
Stir ravioli into soup and cook until heated through, 3 to 5 minutes. Ladle soup into bowls and top with mozzarella cheese.
source :allrecipes.com