Description
Hearty and comforting Rigatoni Meatball Soup, packed with tender meatballs, flavorful vegetables, and perfectly cooked pasta in a rich tomato broth.
Ingredients
Scale
- 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
- 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
Instructions
- Making the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, oregano, salt, pepper, and milk.
- Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
- 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.
- Place the meatballs on a baking sheet lined with parchment paper.
- Browning the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- 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.
- 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: Add the remaining 1 tablespoon of olive oil to the pot.
- 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.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in the crushed tomatoes and tomato sauce. Stir to combine.
- Add the beef broth, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.
- Simmering the Soup: Bring the soup to a simmer.
- Gently add the browned meatballs back to the pot.
- 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: Bring a large pot of salted water to a boil.
- 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.
- Drain the pasta well.
- Combining and Serving: Stir the cooked rigatoni pasta into the soup.
- Add the chopped fresh spinach and stir until wilted, about 1-2 minutes.
- Taste the soup and adjust seasonings as needed. You may need to add more salt, pepper, or herbs to your liking.
- Ladle the Rigatoni Meatball Soup into bowls.
- Garnish with grated Parmesan cheese and fresh parsley.
- Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to develop.
Notes
- 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.
- Prep Time: 30 minutes
- Cook Time: 75 minutes