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Rigatoni Meatball Soup

Source: Found on Pinterest

Rich and hearty soup. Serve with a good artisan bread.
You can make the meatballs ahead.

Ingredients

Soup

  • 1 onion, roughly chopped
  • 2 Tbls. olive oil
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. dried parsley
  • 1 t. dried fennel seeds, crushed (see Note)
  • pinch of salt
  • pinch of black pepper
  • pinch of red pepper flakes
  • 8 cloves garlic, thinly sliced
  • 2 Tbls. tomato paste
  • ¼ c. red wine
  • 28 oz. can whole, peeled tomatoes (San Marzano)
  • 6 c. (48 oz.) chicken stock (Kitchen Basics)
  • 8 oz. rigatoni pasta, cooked according to package directions
  • 2 c. grated mozzarella cheese (1/4 c. per serving)

Meatballs (make ahead)

  • 1 lb. ground beef (85/15 ratio)
  • 1 slice artisan bread (French Pheasant) or 1 French roll
  • processed in food processor for bread crumbs
  • 1 egg, whisked
  • 1 t. salt
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. dried parsley
  • ½ t. black pepper
  • 4 fresh cloves garlic, minced
  • ¼ c. grated Parmesan cheese
  • splash of milk (2 Tbls.)

Instructions

Meatballs: Place beef into a large bowl and then add in the remainder of the meatball ingredients. Gently mix together just until combined. Using a tablespoon scoop portions of the mixture and roll between your palms to form meatballs. Lay meatballs on a baking sheet lightly coated with canola oil. Bake at 350 degrees for 20-25 minutes until cooked through. Turn halfway after 10 minutes. Remove pan from oven and set pan aside until ready to add to the soup. You can also make ahead of time and refrigerate until needed.

Soup: In a large soup pot, sauté the onion in 2 tablespoons oil (add more if needed). After a few minutes add the dried basil, oregano and parsley, fennel (if using) plus a pinch of salt, pepper and red pepper flakes; stir for a couple more minutes until the onions begin to soften.

Add in the garlic and stir to combine. Once it become aromatic, add in the tomato paste and stir to incorporate. Pour in the red wine to deglaze, then add in the whole tomatoes and chicken stock.

Simmer the soup for about 15 minutes; then using a blender or hand-held immersion blender, puree the soup until smooth.

Add the meatballs to the soup and bring it back to a gentle simmer. Simmer, uncovered for 15 minutes or more until meatballs are tender.

To Serve: Add ½ cup cooked rigatoni to a bowl, ladle in some of the soup (about 1-1/2 cups) along with 4 meatballs. Top with ¼ cup grated mozzarella cheese and enjoy immediately or place under the broiler for a minute to melt and slightly brown the cheese.

NOTE: Serves 8.

To crush fennel seeds, place between saran wrap or wax paper and with pressure, roll a can from your pantry over, back and forth.