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Rigatoni Meatball Soup

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  • Author: KimEasy
  • 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, it’s 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Sauté 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.
  4. 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.
  5. Cook the Pasta:
    Add the rigatoni pasta to the soup and cook for 10 minutes or until the pasta is al dente.
  6. Add the Meatballs:
    Return the browned meatballs to the pot. Simmer for another 5 minutes until the meatballs are fully cooked.
  7. 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.

Find it online: https://newsvks.com/rigatoni-meatball-soup/