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Rigatoni Meatball Soup

Rigatoni Meatball Soup is a comforting Italian classic that marries tender rigatoni pasta with juicy meatballs in a savory broth, making it perfect for family dinners or cozy evenings at home. This hearty dish is not only easy to prepare but also allows for personal touches, ensuring that everyone at the table can enjoy it. With its robust flavors derived from fresh herbs and rich ingredients, this soup promises to be a crowd-pleaser. Plus, the leftovers taste even better the next day as the flavors meld beautifully! Dive into this delightful recipe and create a meal that will warm your heart and soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup rigatoni pasta
  • 1 pound ground beef 80% lean
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 can 14 oz diced tomatoes
  • 4 cups low-sodium vegetable broth
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). In a mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, basil, parsley, garlic, salt, and pepper until just blended. Form into golf ball-sized meatballs.
  2. Place meatballs on a parchment-lined baking sheet and bake for about 20 minutes or until browned.
  3. In a large pot over medium heat, heat olive oil and sauté diced onions and carrots until softened. Add garlic and cook for an additional minute.
  4. Stir in canned tomatoes and vegetable broth; bring to a simmer.
  5. Add cooked meatballs and uncooked rigatoni to the pot; cook until rigatoni is al dente (10-12 minutes).
  6. Serve hot with fresh herbs or extra Parmesan cheese on top.

Nutrition

Serving: 1bowl (300g)Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 75mgSodium: 680mgFiber: 3gSugar: 4g

Notes

You can customize the soup by adding vegetables like spinach or kale for extra nutrition.
For added flavor, marinate the meat mixture overnight before forming meatballs.
Make ahead by preparing the meatballs and soup base separately; refrigerate up to three days

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