Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese. | thecozyapron.com #souprecipes #soupsandstews #recipeswithgroundbeef #recipesfordinner #recipeswithgroundbeef #recipesdinner
I love the complete “dance” of making ready soup—stock stewing away whereas I chop, slice and dice all of these delicious and aromatic ingredients that’ll produce that extraordinary depth of flavor… I produce a touch station next to my stove wherever I will begin the method of searing and browning, of stirring and cookery, so as to ultimately deliver the goods pure seventh heaven within the variety of a steaming, charming elixir that generally emerges solely 25-45 minutes later.
What may well be better? a lot of soothing?
And whereas soup is actually most cozy to fancy in these colder months, a delicious bowl of savory, “liquid heaven” are some things my husband and that i eat all year long—spring, summer, fall or winter.
Rigatoni Meatball Soup ,
By Tasty Recipes Muslimah .
Total time: 45 minutes
Servings: 15 Servings
• 1 French roll (2-3 ounces), 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
• 1/2 teaspoon black pepper
• 4 cloves garlic, pressed through garlic press
• 1/4 cup grated parmesan cheese
• Splash of milk or half & half (about 2 tablespoons)
• 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
• 1/4 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)
Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese. | thecozyapron.com #souprecipes #soupsandstews #recipeswithgroundbeef #recipesfordinner #recipeswithgroundbeef #recipesdinner
Total time: 45 minutes
Servings: 15 Servings
Ingredients :
• 1 pound ground beef (85/15 ratio, organic if possible)• 1 French roll (2-3 ounces), 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
• 1/2 teaspoon black pepper
• 4 cloves garlic, pressed through garlic press
• 1/4 cup grated parmesan cheese
• Splash of milk or half & half (about 2 tablespoons)
Instructions :
• Olive oil (about 2 tablespoons)• 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
• 1/4 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)
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