Zubereitung

1. 1

   In a large soup pot saute the onion and bell pepper in two tablespoons Olive oil until soft and tender, season with salt and pepper.

2. 2

   Add the garlic, saute until fragrant.

3. 3

   Add the parsley, Italian seasoning, thyme, chicken broth, and tomatoes. Bring slowly up to a boil. In the meantime make the meatballs.

4. 4

   Combine all the meatball ingredients in a large bowl. Measure out two teaspoons and form into a ball. Measure out a few to use as a guide for making the rest.Once the soup is boiling carefully drop the meatballs into the pot using a spoon. Bring back to a slow simmer and continue simmering for ten minutes.Turn up the heat and carefully add the mini raviolis and the spinach. Bring back up to a simmer and continue simmering for ten more minutes or until ravioli are cooked through. Don't cook past this - the meatballs will begin to fall apart. In the meantime make the croutons.To make the croutons saute two cloves garlic in one Olive oil until fragrant.

5. 5

   Add two - three tablespoons butter, the cubed bread, and the parsley. Cook over medium-low heat, turning to get all sides browned.

6. 6

   Serve topped with croutons and with plenty of Parmesan Cheese.