Spaghetti Soup
All the flavors you love from classic spaghetti and meatballs, turned into an easy, comforting soup.
Recipe Makes: 6 servings
Equipment
- large pot with lid
- large wooden spoon
Ingredients
For Frozen Meatballs
- 1 teaspoon neutral oil (avocado oil, olive oil, vegetable oil, etc.)
- 2 tablespoons minced garlic (approximately 4 large cloves)
- 1 pound frozen Italian-style meatballs (beef, pork, chicken, turkey, or vegetarian)
For Fresh Meatballs
- 2 tablespoons neutral oil (avocado oil, olive oil, vegetable oil, etc.)
- 1 pound fresh Italian-style meatballs (beef, pork, chicken, turkey, or vegetarian)
- 2 tablespoons minced garlic (approximately 4 large cloves)
For the Spaghetti Soup
- 4 cups beef broth (or chicken broth, or vegetable broth)
- 3 cups water (plus more if needed)
- 1 24-ounce jar marinara sauce
- 1 bay leaf
- 1 teaspoon dried basil
- 1 parmesan rind (optional)
- 6 ounces uncooked spaghetti (broken into 1.5-inch-long pieces)
- ½ cup grated parmesan
Instructions
If Using Frozen Meatballs
- Place large pot or dutch oven on stovetop over medium-low heat. Add 1 teaspoon neutral oil and continue heating pot until oil is hot and shimmery.
- Add 2 tablespoons minced garlic and sauté 30 to 60 seconds or until fragrant, stirring constantly.
- Add 1 pound frozen Italian-style meatballs, 4 cups beef broth, 3 cups water, 1 24-ounce jar marinara sauce, 1 bay leaf, 1 teaspoon dried basil, and 1 parmesan rind to pot. Stir to incorporate all ingredients.
- Increase heat under pot to high. Bring mixture to boil, then cook mixture approximately 5 minutes or until meatballs are heated through.
If Using Fresh Meatballs
- Place large pot or dutch oven on stovetop over medium-low heat. Add 2 tablespoons neutral oil and continue heating pot until oil is hot and shimmery.
- When oil is hot, add 1 pound fresh Italian-style meatballs. Sauté meatballs, stirring occasionally, until browned on all sides.
- Add 2 tablespoons minced garlic and stir to incorporate. Sauté garlic and meatballs 30 to 60 seconds or until garlic is fragrant.
- Add 4 cups beef broth, 3 cups water, 1 24-ounce jar marinara sauce, 1 bay leaf, 1 teaspoon dried basil, and 1 parmesan rind to pot. Stir to incorporate ingredients.
- Increase heat under pot to high. Bring mixture to boil, then cook mixture approximately 5 minutes or until meatballs are heated through.
To Finish the Soup
- Add 6 ounces uncooked spaghetti to pot and stir to incorporate.
- Reduce heat under pot to low. Simmer soup 10 to 12 minutes or until noodles are tender.
- Taste soup and season with salt and/or pepper as desired. Sprinkle ½ cup grated parmesan onto soup, then portion soup into serving bowls and serve warm.
Recipe Notes
- Broth: I like to use beef broth with beef meatballs, chicken broth with chicken or turkey meatballs, vegetable broth for vegetable meatballs.
- Make it Dairy-Free: Omit parmesan cheese, or use dairy alternative.
- Make it Vegetarian: Use Impossible brand meatballs, or vegetarian meatballs.
- Make Ahead Option: Make soup, stopping before adding the noodles and parmesan cheese. Store soup in an airtight container in fridge for up to 3 days. When ready to serve, bring soup to a boil, and add noodles in then. Top with parmesan cheese and serve warm.
- Freezer Meal Prep: Make soup, stopping before adding noodles or cheese mixture. Let soup cool completely, then store in an airtight, freezer-safe container in freezer for up to 2 months. When ready to serve, thaw soup. Heat over stovetop over medium heat until boiling. Once boiling, add noodles. Cook until noodles are tender, serve with parmesan cheese.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1serving | Calories: 389kcal | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1329mg | Potassium: 734mg | Total Carbs: 29g | Fiber: 3g | Sugar: 5g | Net Carbs: 26g | Vitamin C: 9mg | Calcium: 128mg