In a large bowl, mix the ground beef and all ingredients gently until combined. Form into meatballs (small to medium) ~ place onto a baking sheet and bake in a pre-heated oven at 350 degrees for approximately 30 minutes. Oven temps and times may vary.
2tbtomato paste (I froze the other 4 oz of a 6 oz can)
128ozcan diced tomatos
8ozcooked rigatoni noodles
2cgrated mozzarella for serving
In a large soup pot drizzle olive oil and adjust heat to a medium setting. add chopped onion and saute, adding in the salt, basil, oregano, black pepper and red pepper flake if desired. Stir for a couple of minutes. Add garlic and stir to combine. Add the tomato paste and then the diced tomatoes and chicken stock. Stir and simmer for approximately 15 minutes. (You may puree the soup if desired with an immersion blender, if desired). Add the meatballs and cooked rigatoni, then simmer uncovered for a few minutes.
To serve, ladle soup into bowls and add grated mozzarella cheese. Enjoy (or place under the broiler for extra goodness).
Serve it up!
I haven’t tried it yet, but I am sure if you added a little heavy whipping cream it would be a super yummy ‘cream’ soup!
And how ’bout a little ol’ fashioned sweet goodness with a Peanut Butter and Chocolate Parfait!
You may make this as ‘homemade’ or as ‘quick’ as you want it.
Layer it up using the recipe below….be sure to check out the quick time saving tips within the recipe.
Serve it up in fun Sundae Glasses and you will be the hit of the picnic!