Spaghetti and Meatball Soup (Printer-Friendly)
Hearty broth with spaghetti, savory mini meatballs, and Italian seasoning for a comforting dinner.
# What 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 -
6 ounces thin spaghetti, broken in half
08 -
Salt and black pepper, to taste
→ 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
17 -
1 pound cooked mini meatballs (prepared from above ingredients or store-bought)
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic; sauté until softened, approximately 3-5 minutes.
02 -
Pour in chicken broth, marinara sauce, and Italian seasoning. Bring mixture to a rolling boil.
03 -
Add broken spaghetti and cooked mini meatballs to the boiling broth. Simmer for 6-7 minutes or until pasta is tender. Season with salt and black pepper to taste.
04 -
Ladle soup into bowls and garnish optionally with grated Parmesan cheese and fresh basil leaves.
05 -
Combine ground beef, bread crumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper, and egg in a bowl. Form into mini meatballs and bake at 350°F (175°C) for approximately 15 minutes until cooked through.
# Extra Suggestions:
01 -
Meatballs can be made in advance and refrigerated or frozen to expedite meal preparation.