DELICIOUS RIGATONI MEATBALL SOUP
A delicious soup that eats like a meal with meatballs in a saucy spaghetti broth that is poured over cooked rigatoni pasta.
Ingredients
MEATBALLS
- 1 pound ground beef
- 1 egg, scrambled
- 1/2 cup Italian seasoned breadcrumbs
- 1 TBS Worchestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 TBS olive oil, divided
SAUCY SOUP BROTH
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped or pressed
- 2 tsp dried Italian seasoning
- 1 tsp crushed red pepper flakes
- 1/3 cup red wine
- 24 oz jar of spaghetti sauce
- 3 cups beef stock or broth
- 2 TBS tomato paste
PASTA
- 1 box rigatoni or other pasta that will hold the sauce
Instructions
TO MAKE THE MEATBALLS
- Combine the hamburger, eggs, breadcrumbs, Worchestershire sauce, salt, and black pepper until incorporated
- Use 1 to 2 TBS of the meatball mixture to make meatballs. Transfer the meatballs to a rimmed baking sheet.
- Add 1 TBS olive oil to a soup pot or large dutch oven. Heat the oil over medium heat and add brown the meatballs in batches. Remove browned meatballs to a plate.
TO MAKE THE SAUCY BROTH
- Add 1 TBS olive oil to the dutch oven and add the chopped onions. Gently cook on medium-low heat until the onions are translucent, about four minutes.
- Add the garlic, Italian seasonings, and red pepper flaked to the dutch oven and stir. Cook for one or two minutes until the garlic and spices are fragrant.
- Turn off the burner and add the wine to the dutch oven. Turn the burner back on medium and cook for a few minutes until the alcohol has been cooked off.
- Add the jarred spaghetti sauce, the beef stock or broth, and the tomato paste to the pot. Bring the ingredients in the dutch oven to a boil and reduce to a gentle simmer. Add the meatballs to the soup and cook with the lid cracked for 20 minutes stirring occasionally.
- Serve the soup over rigatoni noodles. Layer with mozzarella cheese.
Notes
This soup can be refrigerated for a few days and freezes well.