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)!
This is one of those meals that I crave often ever since I made it the first time. It’s satisfying, comforting, and so, so yummy. I just love a good meatball, and this soup is full of ’em!
Try it – you will LOVE IT. It’s a soup you can enjoy all year long; I’m an all-year-round soup eater. If that offends you deeply đŸ˜‰, make sure you file this baby away for fall and winter!! It’s worth the save – promise!
WATCH how to make this Rigatoni Meatball Soup below!
Rigatoni Meatball Soup
This delicious soup is hearty, SO flavorful, and easy to make!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 5 servings 1x
Ingredients
For the meatballs:
- 1 pound ground beef
- 1 egg
- 1/2 cup panko
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
For the soup:
- 3 cloves garlic, diced
- 1 onion, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pinch red pepper flakes
- 28 oz can crushed tomatoes (I blended up a can of whole peeled San Marzano tomatoes)
- 3 cups broth (I used chicken, any type will work)
- 8 oz rigatoni pasta (half of a 1 pound box)
- Optional add-ons: mozzarella for topping and crusty toasted bread for dipping!
Instructions
Make the meatballs:
- In a bowl, combine your ground beef, panko, egg, salt, basil, and oregano. Mix with your hands to combine and then roll into balls that are approximately 1 tablespoon in size (I use my 1 tablespoon cookie scoop to measure out – super easy!)
Make the soup:
- In a large pot, add some olive oil over medium high heat. Brown your meatballs in batches – you don’t want to overcrowd the pan. I did mine in 2 batches. Brown them on multiple sides and then remove to a plate or baking sheet
- When all the meatballs are browned and set aside, add more olive oil to your pan, and add your onion and garlic + some salt and pepper.
- Saute until the onions have softened, and then stir in your oregano, basil, and pepper flakes.
- Let this cook for about 30 seconds and then add your canned tomatoes and broth + some salt and pepper. Add your meatballs back into the broth
- Bring to a simmer and simmer for 20 minutes
- Meanwhile, bring a pot of water to a boil and cook your rigatoni according to package instructions. Drain and set aside
- When your 20 minute simmer is done, remove the pot from the heat, stir in your rigatoni, and season to taste with salt and pepper
- Sprinkle mozzarella over each bowl and serve with toasty bread! (Both totally optional – it’s delicious as is)
Nutrition
- Serving Size: 2 cups
- Calories: 465
- Sugar: 8 g
- Sodium: 464 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 44 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!
Okay I know now, what I am eating tonight, thanks for sharing :)
Yay! Let me know how it turns out, Lee!!