Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese.
Yield: Serves 8 Prep Time: 30 minutes Cook time: 45 minutes
Meatball Ingredients:
• 1 pound ground beef (85/15 ratio, organic if possible)
• 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
• 1 egg, whisked
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
• 1/4 cup grated parmesan cheese
• Splash of milk or half & half (about 2 tablespoons)
Soup Ingredients:
• Olive oil (about 2 tablespoons)
• 1 onion, roughly chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Pinch salt
• Pinch black pepper
• Pinch red pepper flakes (optional)
• 8 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1/4 cup red wine (optional)
• 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
• 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
• 1 tablespoon chopped flat-leaf parsley
• 8 ounces uncooked rigatoni, cooked according to package instructions
• Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
How to Make It
