We’ve got a meatball sub/spaghetti and meatballs/tomato soup mashup situation goin’ on with this, and I am so SO here for it. The meatballs (super simple recipe) are tender and delicious, the broth is deeply flavorful, and the rigatoni adds a hearty, satisfying bite!
Making meatballs from scratch may seem a little intimidating, but I do it ALL the time – it can be really quick and easy! It’s worth the slight bit of extra effort, in my opinion. But if you want to take an extra short cut and buy frozen, you can totally do that too.
The prep/rolling/browning of the meatballs is most time consuming part of this soup, and even those steps are pretty short and sweet. But other than that, all you have to do is a quick saute of your onion and garlic and then a super fast 20 minute simmer of everything together, meatballs and all!
While it’s simmering, you cook your rigatoni, stir that into the finished soup, top with mozzarella (totally optional) and serve with crusty bread (also totally optional)!
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