Prepare the Meatballs

1. 1. In a large bowl, combine the ground turkey or chicken with the breadcrumbs, egg, minced garlic, salt, and pepper.

1. 1. Mix well until all the ingredients are evenly incorporated. This step is crucial for ensuring the meatballs hold together during cooking.

1. 1. Form the mixture into small meatballs, about 1 inch in diameter. Using wet hands can help prevent sticking.

Brown the Meatballs

1. 1. In a large pot, heat a tablespoon of olive oil over medium heat.

1. 1. Carefully add the meatballs to the pot, ensuring they have enough space to brown properly. Avoid overcrowding to maintain even cooking.

1. 1. Brown the meatballs on all sides for about 5 minutes. They don’t need to be fully cooked through at this stage; they will finish cooking in the broth.

1. 1. Once browned, remove the meatballs from the pot and set them aside on a plate.

Prepare the Broth

1. 1. In the same pot, add the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot for added flavor.

1. 1. Bring the mixture to a boil over medium-high heat. The combination of broth and tomatoes creates a rich, savory base for the soup.

Cook the Pasta and Meatballs

1. 1. Once boiling, add the uncooked rigatoni pasta to the pot along with the browned meatballs and the dried Italian herbs.

1. 1. Stir to combine, ensuring that the pasta is submerged in the broth.

1. 1. Reduce the heat to medium and let the soup simmer until the pasta is tender, about 10-12 minutes. Stir occasionally to prevent the pasta from sticking.

Adjust Seasoning

1. 1. Taste the soup and adjust the seasoning as needed, adding more salt and pepper if desired. You can also add a splash of lemon juice for acidity or a pinch of sugar to balance the flavors.

Serve

1. 1. Ladle the soup into bowls and garnish each serving with fresh basil.

1. 1. Serve hot and enjoy this comforting meal with your loved ones!