Spaghetti and Meatball Soup
This Italian Meatball Soup boasts juicy meatballs in a savory tomato broth all made in one pot! This Italian Soup is a nod to your favorite spaghetti and meatballs but is even more slurp-worthy delicious!  You can use shortcut store-bought meatballs or these incredibly moist Parmesan meatballs for a meal the whole family will go crazy for! Serve Italian Meatball Soup with a some crusty bread, load on the Parmesan and enjoy a warm, comforting dinner and fabulous leftovers!
Servings Prep Time
6-8 servings 15minutes
Cook Time
25minutes
Servings Prep Time
6-8 servings 15minutes
Cook Time
25minutes
Easy One Pot Spaghetti and Meatball Soup tastes like your favorite spaghetti but is even more slurp-worthy crazy delicious! Use store bought meatballs or these incredibly moist Parmesan meatballs for a one pot meal the whole family will go crazy for!
Ingredients
  • 8oz. spaghetti noodlesbroken into 2-3″ lengths
Spaghetti Soup
  • 1tablespoon olive oil
  • 1tablespoon butter
  • 1 yellow onion, diced
  • 2 medium carrots, peeled and thinly sliced
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • 1/4-1/2teaspoon red pepper flakes
  • 1 14 oz. can crushed tomatoes
  • 124 oz. jar prepared marinara
  • 7cups low sodium chicken broth
  • 2tablespoons tomato paste
  • 2teaspoons balsamic vinegar
  • 1 1/2teaspoons granulated sugar
  • 1tablespoon dried basil
  • 1tsp EACH dried parsley, dried oregano, salt
  • 1/2teaspoon pepper
  • 1 whole bay leaf
  • 2teaspoons cornstarch
Add later:
  • 1/2cup freshly grated Parmesan cheese
  • 1cup milkor half and half
Meatballs
  • 1 egg
  • 2slices white sandwich breadTOASTED, crust removed, diced
  • 2tablespoons milk
  • 2teaspoons Worcestershire sauce
  • 1/3cup finely freshly grated Parmesan cheese
  • 1pound lean ground beef
  • 3tablespoons dry minced onion
  • 1teaspoon dried parsley
  • 1/2tsp EACH garlic pwdr, oregano, salt
Instructions
  1. Spaghetti Soup: Melt 1 tablespoon butter in 1 tablespoon olive oil in a large Dutch oven/stock pot. Add diced onions and saute for 3 minutes. Add carrots, celery and bell peppers and sauté for 2 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
  2. Stir in all remaining ingredients under “Spaghetti Soup,” EXCEPT for the Parmesan and milk/half and half. Bring to boil, cover, then reduce to a low simmer for 15 minutes while you prepare the meatballs.
  3. Meatballs: In a large bowl, add egg and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll mixture into 1 tablespoon size meatballs. Add meatballs to simmering soup and simmer for 8 minutes. Add spaghetti noodles and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
  4. Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you would like a less “chunky” soup, simply stir in additional chicken broth or water.
  5. Garnish individual servings with freshly grated Parmesan and season with additional salt/pepper/red pepper to taste.