Rigatoni Meatball Soup Recipe

Recipe By Slurrp

Rigatoni Meatball Soup is a hearty and comforting dish that combines tender meatballs, rigatoni pasta, and flavorful broth. The meatballs are made with a mixture of ground beef, breadcrumbs, Parmesan cheese, and herbs, giving them a delicious Italian flavor. The rigatoni pasta adds a satisfying texture to the soup, while the broth is seasoned with garlic, onions, and tomatoes. This soup is perfect for a cozy dinner or a comforting lunch, and it can be easily stored and reheated for leftovers.

4.4
19 Rating -
Rate
Non Vegdiet
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Rigatoni Meatball Soup
plan
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ingredients serve

Ingredients for Rigatoni Meatball Soup Recipe

  • 0.13 pound Ground Beef
  • 0.06 cup Breadcrumbs
  • 0.03 cup Grated Parmesan Cheese
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Dried Basil
  • 0.13 teaspoon Dried Oregano
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 tablespoon Olive Oil
  • 0.13 Small Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 can Crushed Tomatoes
  • 1/2 cup Chicken Broth
  • 1/4 cup Water
  • 1 ounce Rigatoni Pasta
  • as per your need Fresh Parsley, For Garnish
  • as per your need Grated Parmesan Cheese, For Garnish

Directions: 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.
Nutrition
value
523
calories per serving
21 g Fat52 g Protein39 g Carbs4 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    52g
  • Carbs
    39g
  • Fiber
    4g

MacroNutrients

  • Carbs
    39g
  • Protein
    52g
  • Fiber
    4g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    298mg
  • Iron
    4mg
  • Vitamin A
    226mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    2mg
  • Phosphorus
    518mg
  • Selenium
    46mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp