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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rigatoni Meatball Soup Recipe

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This recipe for Rigatoni Meatball Soup is from The Fuka Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Ground Beef
¼ cup Milk
1 Egg
¼ cup Breadcrumbs
1 tsp. Onion Powder
1 tsp. Dried Parsley
½ tsp. Salt
¼ tsp. Pepper
1 Tbsp. Extra Virgin Olive Oil
1 small Onion, chopped
1 celery Stalk, chopped
3 Garlic Cloves, minced
1 tsp. Italian Seasoning
½ tsp. Dried Basil
½ tsp. Salt
1 (28 oz.) can crushed Tomatoes
4 cups Beef Broth
4 oz. (approximately 1-1/2 cups) uncooked Rigatoni
2 cups fresh Baby Spinach
¼ cup shredded fresh Parmesan Cheese
Directions:
Directions:
Preheat oven to 350°.

Combine ground beef, milk, egg, breadcrumbs, onion powder, dried parsley, salt and pepper. Scoop and shape meatballs that are about 1 tablespoonful each. Place meatballs on a baking sheet. Bake for 15 minutes, or until no longer pink in the middle.

Set a large stockpot over medium heat and heat oil. Add onion and celery; cook 2-3 minutes. Add garlic; cook 30-60 seconds. Mix Italian seasoning, basil, and salt in with the vegetables; cook 30 more seconds. Add remaining ingredients, except for the spinach and Parmesan cheese; cook 30 minutes. Add in the meatballs when they are done cooking. Add spinach and cook for 2 minutes, or until spinach is wilted.

Sprinkle with the Parmesan cheese

 

 

 

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