Rigatoni Meatball Soup is a hearty and comforting dish that combines the richness of tender meatballs, the heartiness of rigatoni pasta, and a flavorful broth. This one-pot meal is perfect for a cozy family dinner or a casual gathering with friends. Packed with savory Italian flavors, it’s a satisfying soup that warms the soul and pleases the palate.
Why Youโll Love This Recipe
- Comfort in a Bowl: It’s a warm, hearty meal perfect for chilly nights.
- One-Pot Wonder: This dish minimizes cleanup, making it great for busy weeknights.
- Flavor Explosion: The combination of savory meatballs, pasta, and rich broth delivers big on flavor.
- Versatile: You can easily adapt it to fit your dietary needs or preferences.
- Kid-Friendly: Both kids and adults will love the bite-sized meatballs and tender pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or pork
- Breadcrumbs
- Parmesan cheese
- Eggs
- Garlic
- Onion
- Fresh parsley
- Dried Italian seasoning
- Salt and pepper
- Olive oil
- Rigatoni pasta
- Chicken or beef broth
- Crushed tomatoes
- Carrots
- Celery
- Fresh basil
Directions
- Prepare the Meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, eggs, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix until well combined. Form small meatballs, about 1-inch in diameter.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove them from the pot and set aside.
- Sautรฉ the Vegetables: In the same pot, sautรฉ diced onions, carrots, and celery until they soften.
- Add Broth and Tomatoes: Pour in chicken or beef broth and crushed tomatoes. Stir well and bring the mixture to a simmer.
- Cook the Pasta: Add the rigatoni to the pot and cook until al dente, stirring occasionally.
- Return the Meatballs: Add the browned meatballs back into the pot and let everything simmer for an additional 10-15 minutes, allowing the flavors to meld together.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh basil and extra Parmesan if desired, and serve warm.
Servings and Timing
- Servings: This recipe yields about 6-8 servings, making it perfect for family meals or leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Options: Swap out the ground beef for ground turkey, chicken, or even plant-based meat substitutes.
- Vegetarian: Omit the meatballs and add more vegetables, such as zucchini or spinach, for a plant-based version.
- Spicy Kick: Add red pepper flakes or use spicy Italian sausage instead of regular ground meat for a bit of heat.
- Gluten-Free: Use gluten-free breadcrumbs and gluten-free pasta to cater to dietary restrictions.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Place it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of broth or water to reach your desired consistency.
FAQs
How can I prevent the pasta from becoming mushy?
Cook the pasta al dente, and if you’re planning to store leftovers, consider cooking the pasta separately and adding it to each serving just before eating.
Can I make the meatballs ahead of time?
Yes, you can prepare and brown the meatballs ahead of time. Store them in the fridge for up to 2 days or freeze them for longer storage.
Can I use other pasta shapes instead of rigatoni?
Yes, any hearty pasta shape like penne, farfalle, or shells will work well in this soup.
How do I make this recipe dairy-free?
Omit the Parmesan cheese in the meatballs and soup, or use a dairy-free alternative.
Can I use store-bought meatballs?
Yes, if you’re short on time, pre-made meatballs can be used. Just brown them before adding them to the soup.
Can I add more vegetables to this soup?
Absolutely! Add vegetables like spinach, zucchini, or bell peppers for more nutrients and flavor.
Is it okay to use canned broth?
Yes, store-bought broth works well in this recipe, but homemade broth will provide a richer flavor.
How long can I freeze the soup?
You can freeze the soup for up to 3 months. Just make sure itโs stored in airtight containers.
What should I serve with this soup?
Serve Rigatoni Meatball Soup with crusty bread, a side salad, or garlic bread for a complete meal.
Can I make this soup in a slow cooker?
Yes, after browning the meatballs and sautรฉing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Conclusion
Rigatoni Meatball Soup is the ultimate comfort food, combining tender meatballs, flavorful broth, and al dente pasta in one hearty dish. With simple ingredients and straightforward steps, this recipe is easy to make and perfect for a cozy meal at home. Whether you’re cooking for the family or meal prepping for the week, this soup is sure to become a favorite in your recipe rotation.
Print
Rigatoni Meatball Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Rigatoni Meatball Soup combines tender rigatoni pasta, juicy meatballs, and a savory tomato broth. Packed with vegetables, herbs, and comforting flavors, itโs a perfect cozy meal for chilly days. Quick to prepare and family-friendly, this soup brings the taste of an Italian classic to your table in under an hour.
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz rigatoni pasta
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Make the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined. Roll into 1-inch meatballs. - Cook the Meatballs:
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides (about 5-7 minutes). Remove the meatballs and set them aside. - Sautรฉ the Vegetables:
In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant. - Add the Broth and Tomatoes:
Pour in the chicken broth and crushed tomatoes. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes. - Cook the Pasta:
Add the rigatoni pasta to the soup and cook for 10 minutes or until the pasta is al dente. - Add the Meatballs:
Return the browned meatballs to the pot. Simmer for another 5 minutes until the meatballs are fully cooked. - Serve:
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
Notes
- Feel free to substitute ground turkey or chicken for a lighter version of the meatballs.
- You can add spinach or kale to the soup for extra greens.
- Adjust the red pepper flakes based on your preferred level of heat.
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