Ingredients for the Meatballs (You will only be using 1/2 of the meatballs for this recipe. Use the rest of the meatballs for the Sweet and Sour Meatball Stir Fry, or divide the meatball ingredients in half) :
Instructions for the meatballs...(If you have already made the meatballs from the Sweet and Sour Meatball Stir Fry, you can skip this part.)
Preheat oven to 350°F.
Combine the ingredients for the meatballs.
Scoop and shape 64-66 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. (You will only use 1/2 of the meatballs for this recipe. Once they are cooled, refrigerate 1/2 of the meatballs to be used in the Sweet and Sour Meatball Stir Fry recipe.)
Start here if you have already made the meatballs...
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 whenever they are done cooking.
Add spinach and cook for 2 minutes, or until spinach is wilted.
Sprinkle with the Parmesan cheese.
Nutrition Facts
Rigatoni Meatball Soup
Amount Per Serving (1 cup)
Calories 238Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 113mg38%
Sodium 617mg27%
Potassium 562mg16%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 33g66%
Vitamin A 65IU1%
Vitamin C 23mg28%
Calcium 54mg5%
Iron 32mg178%
* Percent Daily Values are based on a 2000 calorie diet.