Spaghetti Meatball Soup (Print Version)
A warm bowl of spaghetti and meatballs simmered in rich, savory broth for a comforting meal.
# Ingredients You'll Need:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
42 fluid ounces chicken broth
05 -
24 fluid ounces marinara sauce
06 -
1/2 teaspoon Italian seasoning
07 -
salt and black pepper, to taste
→ Pasta
08 -
6 ounces thin spaghetti, broken in half
→ Mini Meatballs
09 -
1 pound ground beef
10 -
1/2 cup bread crumbs
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
1 large egg
# Step-by-Step Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic; sauté until translucent and fragrant.
02 -
Stir in chicken broth, marinara sauce, and Italian seasoning. Bring the mixture to a boil.
03 -
Add broken thin spaghetti and cooked mini meatballs to the boiling soup. Simmer for 6 to 7 minutes until the pasta is al dente. Season with salt and black pepper to taste.
04 -
In a mixing bowl, combine ground beef, bread crumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper, and egg. Form into mini meatballs. Bake at 350°F (175°C) for approximately 15 minutes until cooked through.
05 -
Ladle soup into bowls and garnish with Parmesan cheese and fresh basil if desired.
# Extra Tips & Details:
01 -
Cooking meatballs ahead of time and refrigerating or freezing them allows quick assembly of the soup on busy nights.
02 -
Ensure meatballs are fully cooked before adding to soup, as they will only heat through during pasta cooking.