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This comforting spaghetti and meatball soup turns the classic favorite into a warm and cozy meal that’s perfect for chilly nights. It combines hearty homemade meatballs with tender spaghetti and a rich tomato broth for a satisfying dinner that comes together quickly and easily.
I first made this on a cold fall evening and it quickly became a family favorite. Now whenever the temperatures drop this soup is an automatic request around our dinner table.
Ingredients
- Olive oil: for sautéing aromatics and adding subtle richness choose a good quality extra virgin variety for the best flavor
- Small onion: finely chopped brings sweetness and depth to the broth look for firm onions without sprouting
- Garlic: minced essential for that classic Italian flavor fresh cloves work best
- Chicken broth: forms the savory base of the soup a low sodium version gives you more control over seasoning
- Marinara sauce: adds tomato richness and a touch of herbs using a high quality or homemade sauce elevates the dish
- Italian seasoning: blends basil oregano and thyme for authentic flavor fresh herbs can be a great substitute if used sparingly
- Thin spaghetti: broken in half breaks into manageable bite sized pieces for the soup use good pasta that holds its shape when cooked
- Mini meatballs: cooked adds protein and richness homemade meatballs are fantastic but store bought frozen works well for convenience
- Salt and pepper: to season and balance the flavors
- Ground beef: forms the base choose 80/20 lean to fat ratio for juiciness without greasiness
- Bread crumbs: help bind the meatballs and keep them tender plain or Italian seasoned are both good options
- Italian seasoning: classic herb blend to flavor the meatballs
- Seasonings: garlic powder onion powder salt and black pepper essential seasonings to build layers of taste
- Large egg: binds the mixture so meatballs hold shape during cooking
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Cook slowly for about eight minutes or until the onions turn soft and translucent. This step creates the flavorful base for the soup so don’t rush it.
- Add Broth and Sauce:
- Pour in the chicken broth along with the marinara sauce. Sprinkle in the Italian seasoning. Stir everything to combine then increase heat to bring the mixture up to a boil. The broth will absorb the flavors of the sauce and seasonings for the perfect tomato soup base.
- Cook the Pasta and Meatballs:
- Once boiling add the broken spaghetti and pre cooked mini meatballs to the pot. Simmer uncovered for about six to seven minutes until the spaghetti is tender but still has a slight bite. The meatballs warm through during this time melding their flavor with the broth.
- Season and Serve:
- Taste the soup and add salt and pepper as needed. Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh basil if desired. These finishing touches amp up the flavor and brighten the dish visually.
- To Make Meatballs Ahead:
- Combine the ground beef bread crumbs Italian seasoning garlic powder onion powder salt pepper and egg in a bowl. Mix gently until just incorporated. Form into mini meatballs about one inch in diameter and place on a baking sheet. Bake in a preheated 350 degree oven for 15 minutes or until cooked through. These can be made in advance and refrigerated or frozen for convenience.
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I remember one winter evening gathering around the table with my family the warm soup steaming as we dipped crusty bread into it. It was simple comfort at its best.
Storage Tips
Store leftover soup in airtight containers and refrigerate for up to four days. Reheat gently on the stove to avoid overcooking the pasta. For longer storage freeze in freezer safe containers for up to three months. When reheating from frozen thaw overnight in the fridge first for best texture.
Ingredient Substitutions
Swap ground beef for ground turkey or chicken to lighten the dish without sacrificing flavor. Use gluten free pasta if you have dietary restrictions adjust cooking time as needed. If marinara sauce is not available use canned crushed tomatoes with a pinch of sugar and extra herbs to mimic the flavor.
Serving Suggestions
Serve with a rustic crusty bread or garlic bread for dipping in the soup. A simple side salad with a tangy vinaigrette compliments the richness of the meatballs and broth. Top with a sprinkle of red pepper flakes for a little heat or a dollop of creamy ricotta for extra richness.
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This soup is a cozy family friendly meal that comes together quickly and stores well for busy weeks. Serve with crusty bread and fresh basil for best results.
Frequently Asked Questions About Recipes
- → Can I use frozen meatballs in this dish?
Yes, frozen meatballs work well and save time while still delivering great flavor.
- → How long should the spaghetti cook in the broth?
Cook broken spaghetti noodles for about 6-7 minutes in the broth until tender but not mushy.
- → Can I prepare meatballs in advance?
Absolutely, meatballs can be mixed and baked ahead of time, making dinner quicker to assemble.
- → What seasoning enhances the soup’s flavor?
Italian seasoning adds traditional herb notes that complement the meatballs and broth beautifully.
- → What toppings work best with this dish?
Freshly grated Parmesan cheese and basil leaves add a delicious finishing touch.