Classic Spaghetti Meatball Soup

This Spaghetti and Meatball Soup transforms the classic comfort of spaghetti and meatballs into a warm, cozy soup that comes together quickly. It’s perfect for chilly evenings when you want something hearty but easy to prepare, combining tender meatballs, flavorful broth, and pasta in one satisfying bowl. This recipe offers a new way to enjoy familiar flavors and makes for a fun weeknight dinner.

I first made this during a cold fall evening and my family immediately fell in love with it. Now it’s a go-to recipe whenever the weather turns chilly, and I appreciate how fast it comes together without compromising on taste.

Ingredients

• Olive oil: a good quality extra virgin olive oil boosts flavor and helps sauté aromatics perfectly
• Small onion finely chopped: adds sweetness and depth, look for firm and fresh onions without sprouting
• Garlic cloves minced: fresh garlic is best for that bold, aromatic punch
• Chicken broth: use low sodium if possible to control saltiness homemade broth works great here
• Marinara sauce: the heart of the soup’s tomato flavor, pick a rich and well seasoned variety
• Italian seasoning: a blend of herbs brings classic Italian notes choose a fresh or recently opened jar for best flavor
• Thin spaghetti broken in half: breaking helps it cook evenly in the soup and makes eating easier
• Mini meatballs cooked: you can use homemade meatballs from ground beef or store bought frozen ones for convenience
• Salt and pepper to taste: enhances all the flavors in the soup

Instructions

Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic. Cook them slowly until the onions become soft and translucent, about 5 to 7 minutes. This gentle cooking releases their natural sweetness and builds a rich flavor base for your soup.

Add Liquids and Seasoning:

Pour in the chicken broth and marinara sauce carefully. Stir in the Italian seasoning to infuse the broth with herby notes. Bring the mixture to a rolling boil to fully combine the flavors and ready the soup for the pasta and meatballs.

Cook Pasta and Meatballs:

Add the broken spaghetti pieces and the cooked mini meatballs to the pot. Give everything a good stir. Allow the soup to simmer for about 6 to 7 minutes, or until the pasta is tender but still has a nice bite. The meatballs just need to warm through since they are already cooked.

Season and Serve:

Taste the soup and adjust with salt and pepper as needed. Ladle the soup into bowls, and for a finishing touch, sprinkle freshly grated Parmesan cheese and torn fresh basil leaves on top. The cheese melts slowly, adding an extra layer of indulgence.

Prepare Homemade Mini Meatballs (Optional):

In a mixing bowl, combine one pound of ground beef with half a cup of bread crumbs, one teaspoon of Italian seasoning, half a teaspoon each of garlic powder and onion powder, half a teaspoon of salt, a quarter teaspoon of black pepper, and one large egg. Mix everything gently until just combined to avoid dense meatballs. Shape into small bite sized balls and bake on a sheet pan at 350 degrees Fahrenheit for about 15 minutes, checking depending on size. Allow them to cool slightly before adding to the soup.

I particularly love the homemade meatballs in this recipe because they remind me of family dinners from my childhood. Making the meatballs together was always a fun Sunday activity, and turning that classic comfort food into a soup feels like a warm hug in a bowl.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to loosen the soup as noodles may absorb liquid and thicken over time. To freeze, place the soup (without adding cheese or fresh herbs) in a freezer safe container and consume within two months for best flavor. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Ingredient Substitutions

Ground turkey or chicken can replace beef for lighter meatballs. Use vegetable broth instead of chicken broth for a vegetarian friendly version, and swap meatballs for roasted mushrooms or plant based meatballs. Try gluten free pasta or zucchini noodles if you want a gluten free or lower carb alternative. Tomato sauce can be homemade or canned crushed tomatoes with added herbs if you prefer less processed options.

Serving Suggestions

Serve with crunchy crusty bread for dipping and soaking up the flavorful broth. A simple green salad dressed with lemon vinaigrette pairs beautifully to balance the richness. Top with extra Parmesan or grilled vegetables on the side for a heartier meal. A glass of red wine complements the Italian flavors in the soup nicely.

This Spaghetti and Meatball Soup is a keeper for any cold night or anytime you need quick comfort. It blends familiar flavors with simple steps and is a crowd pleaser that makes dinner effortless and delicious.

Common Recipe Questions

→ What type of pasta works best?

Thin spaghetti broken in half cooks quickly and fits well in the broth.

→ Can I prepare meatballs in advance?

Yes, baking mini meatballs ahead saves time and they heat through quickly in the broth.

→ How long to cook the soup once combined?

Simmer for 6-7 minutes until the spaghetti is tender and meatballs are heated.

→ Which herbs enhance the flavor?

Italian seasoning adds a robust herbal touch, complemented by fresh basil garnish.

→ Any tips for serving?

Top with freshly grated Parmesan and serve with crusty bread for dipping.