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:
Meatball:
• 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 (Need a good garlic press? Here’s the link: Rowav Garlic Press)
1/4 cup grated parmesan cheese
Splash of milk or half & half (about 2 tablespoons)
INSTRUCTION:
Soup:
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)
source:https://www.aspicyperspective.com/slow-cooker-cocktail-meatballs/
