Rigatoni Meatball Soup

Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese.

minutes

Ingredients

1 pound ground beef (85/15 ratio, organic if possible)
1 ounces french roll (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
½ teaspoon black pepper
4 cloves garlic (pressed through garlic press)
¼ cup grated Parmesan cheese
splash milk (or half & half)
2 tablespoons olive oil
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
¼ cup red wine (optional)
1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
6 cups chicken stock (warm, i like better than bouillon to make my stock)
1 tablespoon flat-leaf parsley (chopped)
8 ounces Rigatoni (uncooked, cooked according to package instructions)
¼ cup mozzarella cheese (shredded, per serving)

Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the remainder of the meatball ingredients; gently mix together just until combined, and using a tablespoon, scoop portions of the mixture and roll between your palms to form meatballs.