Description
This hearty Italian-inspired soup combines tender meatballs, rigatoni pasta, and a rich tomato broth for a comforting and delicious meal. Perfect for chilly nights!
Ingredients
Units
Scale
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tbsp olive oil (for cooking
- For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth (or chicken broth)
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 1/2 cups uncooked rigatoni pasta
- 1/2 cup heavy cream (optional, for a creamy version)
- 1/4 cup chopped fresh basil (for garnish)
- 1/2 cup shredded Parmesan cheese (for topping)
Instructions
- Make the Meatballs:
- In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, oregano, and basil until combined.
- Roll into 1-inch meatballs (about 20-24).
- Heat 1 tbsp olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
- Make the Soup:
- In the same pot, add 1 tbsp olive oil and sauté the onion for 2-3 minutes until soft.
- Add garlic and cook for another 30 seconds.
- Pour in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and red pepper flakes. Stir well.
- Bring to a boil, then reduce to a simmer and return the meatballs to the pot. Cook for 15 minutes.
- Cook the Rigatoni:
- Stir in the rigatoni pasta and cook for 10-12 minutes, until al dente.
- (Optional) Stir in heavy cream for a rich, creamy texture.
- Serve:
- Ladle into bowls and garnish with fresh basil and Parmesan cheese. Enjoy!
Notes
- Swap ground beef for ground turkey or chicken for a lighter version.
- Use small pasta like penne or ditalini if you prefer.
- Make it low-carb by skipping the pasta and adding zucchini noodles.
- Store leftovers in the fridge for up to 4 days. The pasta will absorb liquid, so add extra broth when reheating.