Description
A hearty and comforting bowl of Rigatoni Meatball Soup made with tender pasta, juicy meatballs, and savory broth. Perfect for family dinners and cozy nights in.
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground beef or pork (or a mixture of both)
- 1 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Mix the ground meat, bread crumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper in a bowl until well combined. Shape into 1-inch meatballs; set aside.
- Heat a drizzle of olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
- Pour in the broth and add the diced tomatoes. Bring to a simmer.
- Add the meatballs to the pot, ensuring they’re submerged in the broth. Cook for 10-15 minutes until cooked through.
- Stir in the rigatoni, cooking according to package instructions until al dente.
- Lower the heat and add the heavy cream and shredded mozzarella cheese. Stir until melted and creamy.
- Serve hot, garnished with fresh basil.
Notes
For a lighter option, substitute ground turkey for the meat. To prevent pasta from becoming mushy, cook it until just al dente before adding it to the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian