RIGATONI MEATBALL SOUP RECIPE
This hearty Rigatoni Meatball Soup combines tender homemade meatballs, al dente rigatoni, and a savory tomato broth. It’s a comforting, family-friendly meal perfect for chilly evenings or anytime you crave a warm, satisfying soup.
Ingredients
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 carrot diced
- 2 celery stalks diced
- 6 cups chicken or beef broth
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups rigatoni pasta
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Grated Parmesan for serving
Instructions
- Make Meatballs: In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs.
- Cook Meatballs: Heat olive oil in a large pot over medium heat. Brown meatballs on all sides for 4–5 minutes. Remove and set aside.
- Prepare Soup Base: In the same pot, sauté onion, garlic, carrot, and celery until softened.
- Add Liquids and Seasoning: Pour in broth and diced tomatoes. Stir in basil, oregano, salt, and pepper. Bring to a simmer.
- Simmer Meatballs: Return meatballs to the pot and simmer for 15 minutes.
- Cook Pasta: Add rigatoni and cook until al dente, about 10 minutes.
- Serve: Garnish with chopped parsley and grated Parmesan. Serve hot.
Notes
- Make Ahead: Meatballs can be prepared a day in advance.
- Vegetarian Option: Use plant-based meatballs and vegetable broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Extra Flavor: Add a splash of red wine to the broth for depth.