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 6 -8 servings
Ingredients
- 8 oz. spaghetti noodles broken into 2-3" lengths
Spaghetti Soup
- 1 tablespoon olive oil
- 1 tablespoon 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
- 1/4-1/2 teaspoon red pepper flakes
- 1 14 oz. can crushed tomatoes
- 1 24 oz. jar prepared marinara
- 7 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 tsp EACH dried parsley, dried oregano, salt
- 1/2 teaspoon pepper
- 1 whole bay leaf
- 2 teaspoons cornstarch
Add later:
- 1/2 cup freshly grated Parmesan cheese
- 1 cup milk or half and half
Meatballs
- 1 egg
- 2 slices white sandwich bread TOASTED, crust removed, diced
- 2 tablespoons milk
- 2 teaspoons Worcestershire sauce
- 1/3 cup finely freshly grated Parmesan cheese
- 1 pound lean ground beef
- 3 tablespoons dry minced onion
- 1 teaspoon dried parsley
- 1/2 tsp EACH garlic pwdr, oregano, salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Garnish individual servings with freshly grated Parmesan and season with additional salt/pepper/red pepper to taste.