RIGATONI AND MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet. Bake until totally dry, about 30 minutes.
- Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper. Use clean hands to mix together until well combined.
- Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25). Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up.
- Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch. Remove from the pot to a plate while you make the sauce.
- For the sauce: Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes. Add the wine and cook for another minute. (Just omit this step if you're not using wine.) Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
- Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and the meat-a-balls! Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
- Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
RIGATONI AND MEATBALLS
I always wanted to be Italian. It never materialized for me, though. Something about the fact that none of my ancestors were Italian. Details can be so annoying sometimes. Despite my lack of Italian heritage, however, I have to say that my meatballs ain't bad at all. Marlboro Man loves them, and because long, round noodles (some humans refer to them as "spaghetti") are cumbersome and unwieldy, I take the easy road and serve mine with rigatoni.
Provided by Ree Drummond : Food Network
Categories main-dish
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- Place the bread on a baking sheet. Bake for 30 minutes in a 200 degrees F oven, or until totally dry.
- Break the bread into chunks . . .
- And pulse [in food processor] until the bread turns into crumbs.
- Throw the meat into a large mixing bowl.
- Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use clean hands to mix together until well combined.
- Use a scoop to retrieve a small amount of the meat mixture . . . And roll it in your hands to make meatballs (about 25). Place the pan in the freezer for 10 to 15 minutes, just to firm them up.
- Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.
- Remove from the pan to a plate while you make the rigatoni and sauce.
- Add the onion and garlic to the pan. Stir and cook for a minute or two, until the onion begins to soften.
- Add the wine and cook for another minute. (Just omit this step if you're not using wine.)
- Add the crushed tomatoes...whole tomatoes... salt, pepper, and sugar . . . And parsley and basil.
- Stir the sauce to combine all the ingredients . . . Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Then throw in the meat-a-balls!
- Stir gently, then cover and cook for 20 more minutes, stirring once or twice, until the meatballs are cooked through.
- Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
- This is a good one, my friends.
- I mean . . . i miei amici.
- Sincerely,
- Costanza
PASTA MEATBALL SOUP
When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.
Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 13g protein.
MEATBALL SOUP
A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Provided by Lmdalby
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g
RIGATONI MEATBALL SOUP RECIPE
Provided by charlotteh371
Number Of Ingredients 29
Steps:
- Preparation: -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. -Place a large soup pot (non-stick is ideal, if you have it, you can give this one a try: Calphalon Unison Nonstick 4-Quart Soup Pot with Lid) over medium-high heat, and drizzle in about 2 tablespoons of the olive oil; once the pot is hot, add in the meatballs, working in a couple of batches, if necessary; if you have a non-stick pot, then you can leave your meatballs to brown on that first side, undisturbed, for about 2-3 minutes; if your pot is not non-stick, make sure to move it around vigorously for about 30 seconds when you add in the meatballs so they don't stick to the bottom before the sear up. -Once the meatballs are browned on all sides (about 4 minutes total per batch), transfer them to a plate or bowl to hold; then, drizzle in a touch more olive oil (if needed), and add in the chopped onion. -Saute the onion, scraping up the good bits from the meatballs as much as possible; add in the dried basil, oregano, and parsley, plus a pinch of salt, pepper and red pepper flakes (if using), and stir for a couple minutes until things soften. -Add in the garlic and stir that to combine, and once it becomes aromatic, add in the tomato paste, and stir to incorporate that in, about 30 seconds or so; add in the red wine to deglaze (if using), and after about 20 seconds, add in the whole tomatoes and the chicken stock. -Simmer the soup for about 15 minutes; then, using a blender or a hand-held immersion blender (my personal favorite for soup, here's the link: KitchenAid 3-Speed Hand Blender), puree the soup until smooth. -Add the meatballs into the soup, and bring it back to a gentle simmer; simmer, uncovered, for 15 minutes more until the meatballs are tender. -To serve, add ½ cup of the cooked rigatoni to a bowl, and ladle in some of the soup (about 1 ½ cups) along with 4 meatballs; top with about ¼ cup grated mozzarella cheese, and either enjoy immediately, or place under the broiler for a minute to melt and slightly brown the cheese.
MEATBALL RIGATONI ALFREDO
My kids love meatballs with rigatoni or spaghetti. The baked cheese sauce in this recipe just takes it over the top!-Jennifer Ross, Clinton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine egg, bread crumbs, water, cheese and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in oil in batches; remove and keep warm. , Drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add wine; cook and stir 3 minutes., Return meatballs to pan; stir in tomatoes and parsley. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until meat is no longer pink. , Meanwhile, preheat oven to 400°. Cook rigatoni according to package directions. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in 3/4 cup Parmesan cheese., Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13x9-in. baking dish., Top with Alfredo sauce; sprinkle with thyme, oregano and remaining Parmesan cheese. Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts : Calories 849 calories, Fat 41g fat (20g saturated fat), Cholesterol 196mg cholesterol, Sodium 1027mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 47g protein.
BAKED RIGATONI WITH MEATBALLS
Make and share this Baked Rigatoni With Meatballs recipe from Food.com.
Provided by lazyme
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Meatballs:
- In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
- In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate.
- Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
- Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
- Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
- Bake in 400ºF oven for about 20 minutes or until cheese is melted and top is golden.
Nutrition Facts : Calories 648.1, Fat 31.2, SaturatedFat 11.2, Cholesterol 208.7, Sodium 1664.1, Carbohydrate 49.9, Fiber 6.3, Sugar 12.8, Protein 43.8
ITALIAN RIGATONI SOUP RECIPE BY TASTY
Here's what you need: extra virgin olive oil, bacons, mild italian sausage, medium yellow onion, red bell pepper, carrot, garlic, fresh rosemary, salt, pink himalayan salt, black pepper, italian oregano, crushed tomatoes, pizza sauce, great northern beans, chicken broth, rigatoni, fresh basil, pecorino cheese
Provided by Jennifer Stalcup
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven or stock pot, add a light drizzle of olive oil over medium heat. To this, add bacon, cook halfway through, then add the Italian sausage. Cook until sausage is no longer pink. Then, take out the meats and drain on a paper towel-lined plate.
- To the same pot over medium heat, add extra virgin olive oil and to this, add onions and cook until translucent, about 2 minutes. Then, add garlic and fresh rosemary. Stir and cook for 1 minute.
- Next, add bell peppers, carrots, salt, pepper, and oregano and cook for 8-10 minutes, stirring occasionally.
- Once soft and aromatic, add tomatoes, beans, and pizza sauce. Then, add the broth and stir.
- Bring the broth to a light boil on medium-high heat and add the pasta. Stir and cover.
- Turn the heat down to medium-low. Cook for about 10 minutes, stirring in between.
- Serve warm with some fresh basil and Pecorino Romano cheese.
RIGATONI MEATBALL SOUP RECIPE
Provided by charlotteh371
Number Of Ingredients 66
Steps:
- Preparation: -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. -Place a large soup pot (non-stick is ideal, if you have it, you can give this one a try: Calphalon Unison Nonstick 4-Quart Soup Pot with Lid) over medium-high heat, and drizzle in about 2 tablespoons of the olive oil; once the pot is hot, add in the meatballs, working in a couple of batches, if necessary; if you have a non-stick pot, then you can leave your meatballs to brown on that first side, undisturbed, for about 2-3 minutes; if your pot is not non-stick, make sure to move it around vigorously for about 30 seconds when you add in the meatballs so they don't stick to the bottom before the sear up. -Once the meatballs are browned on all sides (about 4 minutes total per batch), transfer them to a plate or bowl to hold; then, drizzle in a touch more olive oil (if needed), and add in the chopped onion. -Saute the onion, scraping up the good bits from the meatballs as much as possible; add in the dried basil, oregano, and parsley, plus a pinch of salt, pepper and red pepper flakes (if using), and stir for a couple minutes until things soften. -Add in the garlic and stir that to combine, and once it becomes aromatic, add in the tomato paste, and stir to incorporate that in, about 30 seconds or so; add in the red wine to deglaze (if using), and after about 20 seconds, add in the whole tomatoes and the chicken stock. -Simmer the soup for about 15 minutes; then, using a blender or a hand-held immersion blender (my personal favorite for soup, here's the link: KitchenAid 3-Speed Hand Blender), puree the soup until smooth. -Add the meatballs into the soup, and bring it back to a gentle simmer; simmer, uncovered, for 15 minutes more until the meatballs are tender. -To serve, add ½ cup of the cooked rigatoni to a bowl, and ladle in some of the soup (about 1 ½ cups) along with 4 meatballs; top with about ¼ cup grated mozzarella cheese, and either enjoy immediately, or place under the broiler for a minute to melt and slightly brown the cheese. Believe it or not, we also turned Philly Cheesesteak into a stew! Check it out: Philly Cheesesteak Stew
MACARONI MEATBALL SOUP
It's called a soup, but is more like a pasta dish. Serve with croutons and Parmesan cheese, if desired.
Provided by Chad6355
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 785.9 calories, Carbohydrate 86.6 g, Cholesterol 145.3 mg, Fat 31.2 g, Fiber 10.9 g, Protein 42.9 g, SaturatedFat 9.3 g, Sodium 1441.6 mg, Sugar 13 g
MEATBALL AND RAVIOLI SOUP
This is a simple soup that is very versatile. It goes together quickly, but you can also use frozen meatballs to make it even faster. I love to empty the refer and throw all kinds of veggies in this also, so it comes out different every time. I think that it has a bit of a tomato-y flavor made as directed, so I cut back a little on the tomato paste. From Elegant Meals with Inexpensive Meats.
Provided by lazyme
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Meatballs:.
- Lightly beat 1 egg; mix in rest.
- Shape into 1-inch meatballs.
- In a 6-quart Dutch oven, brown meatballs carefully in heated oil.
- Mix in onion and garlic and cook about 5 minutes, taking care not to break up meatballs.
- Add tomatoes and their liquid, tomato paste, broth, wine, water, sugar, basil, thyme and oregano.
- Bring to boiling; reduce heat; cover and simmer 30 minutes.
- Add ravioli and cook, covered, at a gentle boil for as long as specified on ravioli package (10-15 minutes), until ravioli are just tender and no longer taste starchy.
- Salt to taste; stir in parsley.
- Serve with cheese to sprinkle over the thick soup.
RIGATONI AND MEATBALLS
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 13
Steps:
- In a large bowl, combine ground beef and pork, parsley, Parmesan, eggs, breadcrumbs, milk, and salt. Form into 1 1/2-inch balls.
- Heat 1 tablespoon oil in a 6-quart saucepan over medium-high heat. Add half the meatballs; cook, turning occasionally, until brown on all sides, about 5 minutes. Transfer to a baking sheet. Repeat with remaining tablespoon oil and meatballs.
- Add white wine to same pan; deglaze by stirring up browned bits from bottom with a wooden spoon. Reduce wine by half, about 1 minute. Add tomatoes and meatballs; bring to a simmer. Reduce to medium-low; cook, uncovered, 1 hour, stirring occasionally.
- Remove from heat, and season with salt and pepper. Using a slotted spoon, transfer meatballs to a serving dish. Toss pasta in sauce; serve in a separate dish.
MEATBALLS WITH RIGATONI
Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 15
Steps:
- Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour.
- Heat oven to 350 degrees. Form mixture into 12 to 16 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes.
- Cook rigatoni according to package directions. Toss meatballs in tomato sauce; serve with grated Parmesan over rigatoni.
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