Make the meatballs:

1. 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:

1. 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
2. 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.
3. Saute until the onions have softened, and then stir in your oregano, basil, and pepper flakes.
4. 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
5. Bring to a simmer and simmer for 20 minutes
6. Meanwhile, bring a pot of water to a boil and cook your rigatoni according to package instructions. Drain and set aside
7. 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
8. Sprinkle mozzarella over each bowl and serve with toasty bread! (Both totally optional – it’s delicious as is)