Description
A hearty rigatoni meatball soup perfect for comforting meals.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup rigatoni pasta
- Fresh basil for garnish
Instructions
- In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs.
- In a pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until tender.
- Add meatballs to the pot and brown on all sides.
- Pour in beef broth and diced tomatoes. Bring to a simmer.
- Add rigatoni pasta and cook until al dente.
- Serve hot, garnished with fresh basil.
Notes
- Adjust seasoning as needed.
- Use ground turkey for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: rigatoni meatball soup recipe