Rigatoni Meatball Soup: A Delicious & Easy Recipe

Rigatoni Meatball Soup: the ultimate comfort food that will warm you from the inside out! Forget everything you thought you knew about soup because this isn’t your average broth-based concoction. Imagine tender, perfectly seasoned meatballs nestled amongst al dente rigatoni pasta, all swimming in a rich and flavorful tomato broth. Are you drooling yet?

This hearty soup draws inspiration from classic Italian-American cuisine, a culinary tradition born from the ingenuity of Italian immigrants who adapted their beloved recipes to new ingredients and tastes. While not a traditional dish found in Italy, Rigatoni Meatball Soup embodies the spirit of Italian-American cooking: generous portions, bold flavors, and a focus on family and togetherness. It’s a celebration of simple ingredients transformed into something truly special.

People adore this soup for so many reasons! The combination of savory meatballs, satisfying pasta, and a vibrant tomato broth is simply irresistible. It’s a complete meal in a bowl, offering a delightful balance of textures and flavors. Plus, it’s incredibly versatile and can be easily customized to suit your preferences. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this Rigatoni Meatball Soup is guaranteed to be a crowd-pleaser. Get ready to experience a symphony of flavors that will leave you wanting more!

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend for flavor)
• 1/2 pound ground pork
• 1 cup breadcrumbs (Italian seasoned preferred)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 6 cups beef broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 pound rigatoni pasta
• 1 cup chopped fresh spinach
• Grated Parmesan cheese, for serving
• Fresh parsley, for garnish

Making the Meatballs:

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, oregano, salt, pepper, and milk.
2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs. I like to use a small cookie scoop to ensure they are all uniform in size. This helps them cook evenly.
4. Place the meatballs on a baking sheet lined with parchment paper.

Browning the Meatballs:

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
2. Working in batches, brown the meatballs on all sides. Don’t overcrowd the pot; this will lower the temperature and cause the meatballs to steam instead of brown. Browning them in batches ensures a nice sear.
3. Remove the browned meatballs from the pot and set aside. They don’t need to be cooked through at this point, just nicely browned on the outside.

Building the Soup Base:

1. Add the remaining 1 tablespoon of olive oil to the pot.
2. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. This is called a mirepoix, and it’s the foundation of many great soups! Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes and tomato sauce. Stir to combine.
5. Add the beef broth, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.

Simmering the Soup:

1. Bring the soup to a simmer.
2. Gently add the browned meatballs back to the pot.
3. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This allows the meatballs to fully cook and become tender.

Cooking the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite.
3. Drain the pasta well.

Combining and Serving:

1. Stir the cooked rigatoni pasta into the soup.
2. Add the chopped fresh spinach and stir until wilted, about 1-2 minutes.
3. Taste the soup and adjust seasonings as needed. You may need to add more salt, pepper, or herbs to your liking.
4. Ladle the Rigatoni Meatball Soup into bowls.
5. Garnish with grated Parmesan cheese and fresh parsley.
6. Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Meatball Variations: You can use ground turkey or chicken instead of beef and pork. You can also add other herbs and spices to the meatball mixture, such as Italian seasoning, garlic powder, or onion powder. A pinch of red pepper flakes can add a little heat.
• Vegetable Additions: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or mushrooms. Add them along with the carrots and celery.
• Spice Level: Adjust the amount of red pepper flakes to your preference. If you don’t like spice, omit them altogether.
• Broth Options: Chicken broth can be used in place of beef broth, but it will alter the flavor slightly. Vegetable broth is also an option for a vegetarian version (omit the meatballs, of course!).
• Pasta Alternatives: If you don’t have rigatoni, you can use other types of pasta, such as ditalini, elbow macaroni, or penne.
• Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits! Add the pasta just before serving to prevent it from becoming mushy.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Again, it’s best to add the pasta after thawing and reheating to prevent it from becoming mushy.
• Serving Suggestions: Serve with a side of crusty bread for dipping into the delicious broth. A simple green salad also makes a great accompaniment.

Enjoy your homemade Rigatoni Meatball Soup! I hope you find this recipe easy to follow and that it becomes a family favorite.

Conclusion:

This Rigatoni Meatball Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting symphony of flavors that will leave you feeling satisfied and utterly content. From the savory meatballs simmered to perfection in a rich tomato broth to the perfectly al dente rigatoni pasta, every element of this soup works in harmony to create a truly unforgettable culinary experience. It’s the kind of dish that evokes memories of cozy family dinners and leaves you craving more with each spoonful. But what truly sets this recipe apart is its versatility. While the classic version is undeniably delicious, feel free to experiment and make it your own! For a spicier kick, add a pinch of red pepper flakes to the broth or incorporate some chopped Calabrian chilis. If you’re a cheese lover (and who isn’t?), a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese before serving will elevate the soup to new heights. Looking for serving suggestions? This Rigatoni Meatball Soup is fantastic on its own as a hearty and complete meal. However, it also pairs beautifully with a crusty loaf of Italian bread for dipping into the flavorful broth. A simple side salad with a light vinaigrette can also provide a refreshing contrast to the richness of the soup. For a truly decadent experience, consider serving it with a dollop of creamy ricotta cheese on top. And don’t be afraid to get creative with variations! If you’re short on time, you can use pre-made meatballs from your local grocery store. Or, if you’re feeling adventurous, try adding different vegetables like zucchini, spinach, or kale to boost the nutritional value and add even more flavor. You could even swap out the rigatoni for another type of pasta, such as ditalini or orzo, depending on your preference. I truly believe that this Rigatoni Meatball Soup recipe is a must-try for anyone who loves comforting, flavorful, and easy-to-make meals. It’s perfect for a chilly evening, a casual weeknight dinner, or even a special occasion. It’s a crowd-pleaser that’s sure to impress your family and friends. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I’m confident that you’ll love this recipe as much as I do. And most importantly, don’t be afraid to have fun and make it your own! I’m incredibly excited for you to try this recipe and experience the joy of creating something truly delicious. Once you’ve had a chance to make it, I would absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved about it, what you changed, and how it turned out. Your feedback is invaluable and helps me to continue creating recipes that you’ll enjoy. Happy cooking!

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