Rigatoni Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 4.Add crushed tomatoes, chicken broth, and water to the pot. Bring to a boil.
• STEP 5.Carefully drop the meatballs into the boiling broth. Reduce heat to low and simmer for 20 minutes.
• STEP 6.Add rigatoni pasta to the pot and cook until al dente, according to package instructions.
• STEP 7.Serve the soup hot, garnished with fresh parsley and grated Parmesan cheese.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can brown the meatballs in a separate pan before adding them to the soup.
• Feel free to add vegetables like carrots, celery, or spinach to the soup for added nutrition.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the broth.

Storage and Serving

• This soup can be stored in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.