Rigatoni Meatball Soup

In a large pot of salted boiling water, cook the rigatoni according to package directions. Drain and set aside.

Meanwhile, make the meatballs: In a medium bowl, mix together the ground beef, breadcrumbs, egg, salt, Italian seasoning, black pepper, minced garlic, Parmesan cheese, and milk. Using a tablespoon, scoop out into meatballs and roll between your hands to shape.

In a large heavy-bottomed pot, heat about 2 tablespoons of olive oil over medium-high heat. Once hot, add meatballs in batches and brown 2-3 minutes before turning and browning other side. Remove to a plate and set aside.

Add more oil to pot if needed, then add onion. Cook until starting to soften, scraping up any browned bits from the pan, 3-4 minutes. Add Italian seasoning and garlic and cook until fragrant, about 30 seconds.

Add tomato paste and cook 30 seconds more before stirring in red wine. Cook briefly, then stir in crushed tomatoes and chicken broth.

Simmer for about 15 minutes, then puree the soup until smooth using a blender or immersion blender.

Add soup back to pot, and add in the meatballs. Simmer gently, uncovered, until meatballs are tender, about 15 minutes.

Adjust seasoning as needed and stir in fresh parsley.

To serve, add about 1/2 cup of the cooked rigatoni to a bowl top with meatballs and soup (about 4 meatballs and 1 1/2 cups of soup), top with cheese, and enjoy! Can place under a broiler briefly to melt cheese further, if desired.

Equipment Needed

Allergens