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#### Step 1: Make the Meatballs
In a large bowl, combine the **ground beef**, **bread crumbs**, **parmesan cheese**, **egg**, **garlic**, **oregano**, **basil**, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs, depending on size.
In a large skillet, heat the **olive oil** over medium heat. Once hot, carefully add the meatballs to the skillet. Brown the meatballs on all sides, turning them gently with tongs, for about 7-8 minutes. They don’t need to be fully cooked through at this stage, as they will cook further in the soup. Once browned, transfer the meatballs to a plate and set aside.
#### Step 2: Make the Soup Base
In a large pot or Dutch oven, heat the **olive oil** over medium heat. Add the **onion**, **carrots**, and **celery**. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
Add the minced **garlic** and cook for another 1-2 minutes until fragrant.
#### Step 3: Build the Soup
To the pot, add the **crushed tomatoes**, **chicken broth**, **oregano**, **basil**, salt, and pepper. Stir to combine, bringing the mixture to a simmer over medium-high heat.
Once the soup is simmering, carefully add the browned meatballs to the pot. Reduce the heat to low and let the soup simmer for about **20 minutes**, allowing the flavors to meld together and the meatballs to cook through.
#### Step 4: Cook the Pasta
Add the **rigatoni pasta** to the soup and cook according to package instructions, usually about 9-11 minutes, until the pasta is tender. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.
Garnish with freshly chopped **parsley** or basil for a pop of color and extra flavor. Serve with some crusty bread or a side salad for a complete meal.
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### Tips and Variations
– **Add Vegetables**: You can easily add extra vegetables to this soup to boost the nutrition. Consider adding zucchini, spinach, or bell peppers for added color and texture.
– **Meatball Variations**: If you prefer, you can use **ground turkey**, **chicken**, or even **veal** for the meatballs. You can also substitute the bread crumbs with **oats** for a healthier option.
– **Make it Spicy**: For those who enjoy a little heat, add a pinch of **red pepper flakes** to the soup base for some spicy kick.
– **Make Ahead**: This soup stores well in the fridge for up to 3 days and can be frozen for up to 2 months. Just be sure to cook the pasta separately if you plan to freeze the soup, as pasta can become mushy when frozen and reheated.
– **Cheese Topping**: If you’re a fan of cheesy soups, sprinkle some **shredded mozzarella** or **parmesan** on top of the soup before serving for an extra touch of indulgence.
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### Why This Soup is a Winner
**Rigatoni Meatball Soup** is the perfect combination of hearty comfort food and wholesome ingredients. The meatballs are tender and flavorful, the pasta adds satisfying texture, and the tomato-based broth ties everything together with savory richness. It’s a great way to enjoy the classic flavors of meatballs and pasta, all in a warm and nourishing soup form.
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### Final Thoughts
When you’re craving something filling, delicious, and comforting, **Rigatoni Meatball Soup** should be at the top of your list. This recipe is a true crowd-pleaser, perfect for cozy evenings, busy weeknights, or special gatherings. Whether you’re serving it for a family dinner or making it for yourself, this soup will bring joy to every bite.
So, grab your ingredients, roll up your sleeves, and treat yourself to a warm, satisfying bowl of this classic soup. You won’t regret it!
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Let me know if you have any questions or need more suggestions on variations! Enjoy your soup!
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