Description
A simple and tasty soup featuring rigatoni pasta and meatballs in a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup dried rigatoni pasta
- 1/4 cup chopped fresh parsley
Instructions
- Mix ground meat, breadcrumbs, Parmesan cheese, egg, oregano, salt, and pepper in a bowl. Form into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs on all sides. Remove meatballs and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and diced tomatoes. Bring the mixture to a boil.
- Add the rigatoni pasta and return the soup to a boil. Cook according to pasta package directions, usually 8 to 10 minutes, until al dente.
- Return the browned meatballs to the pot during the last 5 minutes of cooking.
- Stir in fresh parsley before serving.
Notes
- You can use pre-made small frozen meatballs to save time.
- For a richer flavor, use beef broth instead of chicken broth.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 750
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 3
- Protein: 27
- Cholesterol: 75
Keywords: rigatoni, meatball soup, easy soup, quick dinner, ground beef soup, pasta soup