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Rigatoni Meatball Soup

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

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.