Rigatoni Meatball Soup

Indulge in the comforting flavors of Rigatoni Meatball Stew, a hearty dish that combines tender meatballs with a rich, savory broth. This recipe brings together wholesome ingredients, including fresh herbs and spices, to create a satisfying meal perfect for any occasion.

The addition of rigatoni pasta adds a delightful texture, making each bowl a filling and delicious experience. Whether you’re warming up on a chilly day or enjoying a family dinner, this stew is sure to be a hit!

Rigatoni Meatball Stew

Meatball Ingredients:

1 pound ground beef (85/15 ratio, organic if possible)

1 French roll (2-3 ounces), processed for 20-30 seconds in a food processor to make breadcrumbs

1 egg, beaten

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

½ teaspoon black pepper

4 cloves garlic, minced

¼ cup grated parmesan cheese

Splash of milk or half & half (about 2 tablespoons)

Stew Ingredients:

Olive oil (about 2 tablespoons)

1 onion, roughly chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of salt

Pinch of black pepper

Pinch of red pepper flakes (optional)

8 cloves garlic, thinly sliced

2 tablespoons tomato paste

¼ 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)

Instructions:

Prepare the Meatballs: In a large bowl, combine the ground beef with the remaining meatball ingredients. Mix gently until just combined. Use a tablespoon to scoop portions of the mixture and roll them into meatballs.

Brown the Meatballs: Heat a large soup pot over medium-high heat and drizzle in about 2 tablespoons of olive oil. Once hot, add the meatballs, cooking in batches if necessary. If using a non-stick pot, allow the meatballs to brown undisturbed for about 2-3 minutes. If your pot isn’t non-stick, stir them for about 30 seconds to prevent sticking.

Cook the Meatballs: Once browned on all sides (about 4 minutes total per batch), transfer them to a plate and set aside. Drizzle in a bit more olive oil if needed, then add the chopped onion.

Sauté the Onion: Cook the onion, scraping up the flavorful bits from the meatballs. Add the dried basil, oregano, and parsley, plus a pinch of salt, pepper, and red pepper flakes (if using). Stir for a couple of minutes until softened.

Add Garlic and Tomato Paste: Stir in the sliced garlic and cook until fragrant, then mix in the tomato paste for about 30 seconds. If using, pour in the red wine to deglaze the pot, cooking for about 20 seconds before adding the whole tomatoes and chicken stock.

Simmer the Stew: Let the stew simmer for about 15 minutes. Use a blender or immersion blender to purée the mixture until smooth.

Return Meatballs to the Pot: Add the meatballs back into the stew and bring to a gentle simmer. Cook uncovered for another 15 minutes until the meatballs are tender, then stir in the chopped parsley.

Serve: In a bowl, add ½ cup of the cooked rigatoni, ladle in about 1 ½ cups of the stew with 4 meatballs, and top with about ¼ cup grated mozzarella cheese. Enjoy immediately, or place under the broiler for a minute to melt and slightly brown the cheese.

Enjoy your delicious Rigatoni Meatball Stew!

Notes:

Meatball Variations: Feel free to substitute ground beef with ground turkey or chicken for a lighter option. You can also mix meats for added flavor.

Bread Options: If you don’t have a French roll, any crusty bread or even plain breadcrumbs can work for the meatballs.

Herb Freshness: Fresh herbs can enhance the flavor. If you have fresh basil, oregano, or parsley, use them in place of dried herbs for a fresher taste.

Adjusting Spice Level: For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the stew.

Broth Flavor: Using homemade chicken stock can elevate the flavor of the stew. If using store-bought, opt for low-sodium varieties to control salt levels.

Cooking the Pasta: Cook the rigatoni separately and add it to the bowls just before serving. This prevents the pasta from becoming mushy in the broth.

Storing Leftovers: The stew can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

Freezing Tips: You can freeze the stew without the pasta. When ready to eat, reheat and add freshly cooked pasta.

Serving Suggestions: Serve with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley or grated cheese on top adds a nice finishing touch.

Customization: Feel free to add vegetables like spinach, carrots, or bell peppers to the stew for added nutrition and flavor.

Nutrition Information

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen meatballs?

Yes, you can use frozen meatballs. Just add them directly to the stew while it simmers; you may need to increase the cooking time to ensure they’re heated through.

What can I substitute for ground beef?

You can substitute ground turkey, chicken, or even plant-based ground meat for a lighter or vegetarian option.

How do I prevent the meatballs from falling apart?

Ensure you mix the meatball ingredients just until combined and don’t overwork the mixture.

Chilling the formed meatballs for 30 minutes before cooking can also help them hold together better.

Can I make the stew ahead of time?

Yes, the stew can be made a day in advance and stored in the refrigerator.

Reheat gently before serving, adding a little broth if it thickens too much.

Is it possible to make this dish gluten-free?

Yes, use gluten-free breadcrumbs for the meatballs and gluten-free pasta.

Ensure your chicken broth is also gluten-free.

What can I add to the stew for more flavor?

You can add chopped vegetables like bell peppers, carrots, or spinach.

Fresh herbs like thyme or bay leaves can also enhance the flavor.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat on the stove over low heat.

Can I freeze this stew?

Yes, the stew can be frozen without the pasta.

When ready to eat, reheat and add freshly cooked rigatoni.

What can I use instead of red wine?

If you prefer not to use wine, you can replace it with additional chicken broth or a splash of balsamic vinegar for acidity.

How can I make this dish spicier?

Increase the amount of red pepper flakes, or add diced jalapeños or a dash of hot sauce to the stew for added heat.