Rigatoni Meatball Soup

Introduction

This Rigatoni Meatball Soup is the ultimate comfort food! Loaded with tender meatballs, hearty rigatoni pasta, and a rich, flavorful broth, it’s a satisfying meal for any night of the week. Perfectly seasoned and packed with fresh vegetables, this one-pot wonder is sure to become a family favorite.

Ingredients

• For the Meatballs:
  • 1 pound ground beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
• For the Soup:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup rigatoni pasta
  • 2 cups fresh spinach
  • Fresh basil for garnish

Instructions

1. Prepare the Meatballs – In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Form into small 1-inch meatballs.
2. Cook the Meatballs – Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté the Vegetables – In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
4. Simmer the Soup – Pour in beef broth and diced tomatoes. Bring to a boil, then add the rigatoni. Cook according to package instructions, about 10-12 minutes.
5. Finish & Serve – Return the meatballs to the pot and stir in fresh spinach. Cook for 2-3 more minutes until the spinach is wilted. Serve hot, garnished with fresh basil.

Variations

1. Swap the Protein – If you want a different flavor, try using ground turkey, chicken, or Italian sausage instead of beef for the meatballs. Each protein adds a unique taste and slightly alters the texture, making the soup more versatile.
2. Make It Creamy – Stir in ½ cup of heavy cream or half-and-half at the end for a rich, velvety texture. A touch of Parmesan cheese melted into the broth also enhances the creaminess.
3. Try a Different Pasta – While rigatoni adds a hearty bite, you can use penne, orecchiette, or even small pasta like ditalini for a different feel. If using fresh pasta, reduce the cooking time accordingly.

Cooking Notes

1. For extra richness, add a splash of heavy cream or grated Parmesan at the end.
2. Swap rigatoni for another pasta like penne or shells for a different texture.
3. This soup thickens as it sits; add extra broth when reheating if needed.

Serving Suggestions

1. Pair with a Rustic Bread – Serve with a crusty baguette or garlic bread to soak up the delicious broth. A slice of toasted sourdough with a drizzle of olive oil also makes a great companion.
2. Add a Fresh Salad – Balance the richness of the soup with a fresh side salad. A simple arugula and Parmesan salad with a lemon vinaigrette enhances the meal with a bright, crisp contrast.
3. Top It Off with Cheese – A sprinkle of freshly grated Parmesan or Pecorino Romano cheese elevates the flavor. For an extra indulgent touch, broil a slice of mozzarella-topped bread and place it on top of the soup like a French onion-style garnish.

Tips

1. Make Meatballs in Advance – For a quick weeknight meal, prep the meatballs ahead of time and store them in the fridge for up to 2 days or freeze them for up to 3 months. Simply cook from frozen when ready to make the soup.
2. Enhance the Flavor with Herbs – Fresh basil, parsley, or even a sprig of thyme added while simmering brings out aromatic flavors. Remove whole herbs before serving for a smooth broth.
3. Use Fire-Roasted Tomatoes for Depth – If you love a smoky, rich flavor, swap regular diced tomatoes for fire-roasted ones. They add a subtle depth and work well with the savory broth.

Prep Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 22g
• Sodium: 780mg

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Yes! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. However, if making ahead, cook the pasta separately and add it when reheating to prevent it from absorbing too much broth.

2. Can I freeze this soup?
   Absolutely! For best results, freeze the soup without the pasta, as pasta can become mushy when thawed. Store in an airtight container for up to 3 months. When ready to eat, reheat and add freshly cooked pasta.

3. What can I use instead of beef broth?
   If you don’t have beef broth, you can use chicken or vegetable broth. For a richer flavor, try adding a splash of Worcestershire sauce or soy sauce to mimic the depth of beef broth.

4. How can I make this soup spicier?
   To add some heat, stir in red pepper flakes, cayenne pepper, or a splash of hot sauce. Using spicy Italian sausage instead of ground beef for the meatballs is another great way to enhance the spice level.

Conclusion

This Rigatoni Meatball Soup is a cozy, hearty dish that brings warmth and flavor to your table. Whether you enjoy it as a quick weeknight meal or a make-ahead freezer-friendly option, this soup is perfect for the whole family. Serve it with fresh basil and a sprinkle of Parmesan for the ultimate Italian-inspired comfort food.

Rigatoni Meatball Soup

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• Author: Avery
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Rigatoni Meatball Soup is the ultimate comfort food! Loaded with tender meatballs, hearty rigatoni pasta, and a rich, flavorful broth, it’s a satisfying meal for any night of the week. Perfectly seasoned and packed with fresh vegetables, this one-pot wonder is sure to become a family favorite.

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Ingredients

Scale 1x2x3x

• For the Meatballs:
  • 1 pound ground beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
• For the Soup:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup rigatoni pasta
  • 2 cups fresh spinach
  • Fresh basil for garnish

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Instructions

• Prepare the Meatballs – In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Form into small 1-inch meatballs.
• Cook the Meatballs – Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
• Sauté the Vegetables – In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
• Simmer the Soup – Pour in beef broth and diced tomatoes. Bring to a boil, then add the rigatoni. Cook according to package instructions, about 10-12 minutes.
• Finish & Serve – Return the meatballs to the pot and stir in fresh spinach. Cook for 2-3 more minutes until the spinach is wilted. Serve hot, garnished with fresh basil.

Notes

• For extra richness, add a splash of heavy cream or grated Parmesan at the end.
• Swap rigatoni for another pasta like penne or shells for a different texture.
• This soup thickens as it sits; add extra broth when reheating if needed.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 350 kcal
• Sugar: 5g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 65mg

Keywords: rigatoni soup, meatball soup, Italian soup, pasta soup, hearty soup recipe, one-pot soup