A few weeks ago, my husband was asked by his work colleague if he’s ever tried risoni pasta. Like myself, my husband is a bit of a foodie. He doesn’t cook but he comes up with great recipe ideas and I do the cooking. We like to eat out and watch cooking shows for inspiration. We like trying new things and risoni is something we’ve never had before. Never seen it or even heard of it. So when asked, naturally the answer was no.
Curiosity got the better of me so I looked it up. It looks like a crossover of rice and short pasta. A little bit bigger than a grain of rice with the texture of pasta when cooked. It’s mostly used for soup but can also be used for salads or casseroles.
We were going to check it out on the pasta aisle while grocery shopping but my hubby’s colleague was kind enough to give us a box .
I decided to use it for soup which is perfect since it’s starting to get cold here. I cooked the pasta first but I later found out that it wasn’t necessary to cook it first as I could have added it into the saucepan 10 minutes before the soup has finished cooking.
I used the same ingredients for this soup as what I would use for a spaghetti bolognese. For the tomato based pasta sauce, I use Paul Newman’s Homestyle Bolognese sauce which is my favourite but of course you can use your favourite too or even make your own if you wish.
The meatballs used in this recipe are ready-made but you can make your own if you like. I just like to take shortcuts sometimes.
Meatballs & Risoni in Tomato Soup – serves 4
600g beef meatballs
100g risoni pasta
400g tomato based pasta sauce (bolognese, napolitana, etc)
3-4 cups water (or vegetable or chicken stock)
1 large carrot (diced)
1 onion (diced)
1 clove garlic (crushed)
1 Tbsp oregano
1 Tbsp dried tarragon
salt and pepper to taste
oil for frying
- Bring a pot of water to boil (about 1L), add pinch of salt then throw in the risoni pasta. Cook for about 10-11 minutes. Then drain.
- In a hot pan, sauté the carrots and onions. Once onions have become transparent, add the garlic and continue to cook until the garlic has browned. Remove from pan and set aside.
- Add the meatballs to the hot pan (add more oil if need be) and cook until browned all over. Place back the carrots, onions and garlic into the pan and add your tomato based sauce, water or stock, oregano and tarragon. Stir and cover. Leave to simmer for about 5 minutes.
- Stir in cooked risoni and salt & pepper (to taste). Lower heat and leave for another 5 minutes.
- Serve hot.
You can add more vegetables to this soup but I wanted to make a quick and easy meal on the day hence why I only had carrots and onions. I also like a thicker consistency to my soup. Still, my little picky eater (Miss A) loved it. This soup is fragrant, flavoursome and hearty – perfect comfort food for the cooler months ahead.
Have a fantastic weekend.