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