Spaghetti and Meatball Soup Recipe
A comforting and hearty twist on the classic spaghetti and meatballs, this soup is perfect for cozy evenings. Tender mini meatballs, al dente spaghetti, and a flavorful broth come together to create a satisfying meal in a bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Mini Meatballs:
- 1 pound mini meatballs, homemade or store-bought*
Soup Base:
- 4 cups chicken broth*
- 3 cups marinara sauce, homemade or store-bought
- 1 bay leaf
- 8 ounces spaghetti, broken into 1–1/2-inch pieces
Garnish:
- ¼ cup basil leaves, chiffonade
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare Meatballs: Follow package instructions for preparing mini meatballs; set aside.
- Make Soup: In a large stockpot or Dutch oven over medium heat, combine chicken broth, marinara sauce, bay leaf, and 3 cups water. Bring to a boil.
- Add Spaghetti and Meatballs: Stir in spaghetti and prepared meatballs. Reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
- Serve: Ladle the soup into bowls and garnish with basil and Parmesan before serving.
Notes
- *I highly recommend Trader Joe’s party size mini meatballs.
- *Beef or vegetable broth can be substituted to better suit dietary restrictions.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 60mg
Keywords: spaghetti and meatball soup, mini meatballs, comfort food, Italian soup
Find it online: https://reemcook.com/spaghetti-and-meatball-soup-recipe/
