Few dishes evoke the warmth and comfort of home quite like spaghetti and meatballs. Now, imagine all the nostalgic goodness of this classic Italian meal transformed into a cozy, hearty soup. Spaghetti and Meatball Soup is like a hug in a bowl—perfect for chilly evenings, busy weeknights, or those moments when you need something truly satisfying. This recipe combines tender, flavorful meatballs with a rich, aromatic tomato broth, al dente spaghetti, and a sprinkling of cheese for good measure. It’s a dish that feels like it was made with love, and it’s sure to bring joy to your family table.
When I first made this soup, I was struck by how it brought back memories of Sunday dinners with family, where spaghetti and meatballs were always a centerpiece. This version takes the traditional meal and makes it easier to enjoy in a new way, all while keeping the flavors we know and love intact. Whether you’re introducing this recipe to kids for the first time or revisiting your own childhood favorites, this soup is guaranteed to become a new classic.
Why You’ll Love This Recipe:
- Ultimate Comfort Food: It’s warm, cozy, and full of familiar flavors that remind you of home.
- Family-Friendly: This soup is a hit with kids and adults alike—who can resist tender meatballs and pasta?
- Hearty and Nourishing: Packed with protein, veggies, and carbs, it’s a complete meal in a single bowl.
- Easy to Customize: Whether you prefer gluten-free pasta, extra veggies, or a spicier broth, this recipe adapts beautifully.
- Great for Leftovers: Tastes even better the next day, making it a perfect make-ahead meal.
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef
- 1 small onion, finely diced
- 4 cloves garlic, grated
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped parsley (optional)
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 4 cups beef broth
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 8 ounces spaghetti (broken into 2-inch pieces)
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped parsley (optional)
How to Make Spaghetti and Meatball Soup:
Step 1: Prepare the Meatballs
Start by creating the foundation of this dish: tender, juicy meatballs. Combine the ground beef, finely diced onion, grated garlic, egg, breadcrumbs, parmesan, Italian seasoning, parsley, salt, and pepper in a large mixing bowl. Mix gently until just combined—overmixing can make the meatballs dense.
Once mixed, shape the meat mixture into small, bite-sized meatballs. Aim for about 1 to 2 tablespoons per meatball, which makes them easier to eat in the soup.
Step 2: Cook the Meatballs
You can cook the meatballs in one of two ways:
- Pan-Fry: Heat a skillet over medium heat with a drizzle of olive oil. Add the meatballs and brown them on all sides, about 2-4 minutes per side. This method adds a lovely caramelized flavor.
- Bake: Preheat your oven to 350°F (180°C). Place the meatballs on a lined baking sheet and bake for 20-25 minutes, until lightly golden and cooked through.
Set the cooked meatballs aside while you prepare the soup.
Step 3: Sauté the Vegetables
In a large pot, heat olive oil over medium-high heat. Add the diced onion, carrots, and celery, stirring occasionally, until softened—this should take about 5-10 minutes. The aroma of these sautéed veggies is the perfect start to a rich soup base.
Next, stir in the garlic and red pepper flakes (if you like a bit of heat). Cook for another minute, allowing the garlic to release its fragrance.
Step 4: Build the Soup Base
Add the beef broth, diced tomatoes, and tomato paste to the pot. Sprinkle in the Italian seasoning, and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup bubble gently for about 15 minutes to allow the flavors to meld.
Step 5: Add the Meatballs and Pasta
Gently place the meatballs into the simmering soup, being careful not to break them apart. Then, add the spaghetti pieces. Cook until the pasta is tender but still firm to the bite (al dente), about 10 minutes. Stir occasionally to prevent the pasta from sticking.
Step 6: Finish and Serve
Taste the soup and adjust the seasoning with salt and pepper. Stir in grated parmesan cheese and chopped parsley for a final burst of flavor. Let the cheese melt into the broth, creating a rich and savory finish.
Ladle the soup into bowls, ensuring every serving gets a generous helping of meatballs, pasta, and veggies. Garnish with extra parmesan cheese and parsley for a beautiful presentation. Serve hot, with crusty bread or garlic toast on the side.
Helpful Tips:
- Pasta Hack: If you’re making this soup ahead or expect leftovers, cook the spaghetti separately and add it to individual bowls. This prevents the pasta from soaking up too much liquid and becoming mushy.
- Meatball Alternatives: For a lighter version, use ground turkey or chicken instead of beef.
- Make It Spicy: Add a dash of cayenne pepper or chili flakes to the soup base for an extra kick.
- Cheese Lovers’ Delight: Top the soup with shredded mozzarella and broil it for a minute to get a bubbly, gooey layer of cheese.
Details:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Kid-Friendly
Notes:
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freezing: The soup base (without pasta) freezes beautifully. Store it in freezer-safe containers for up to 3 months. Add fresh-cooked pasta when reheating.
Nutritional Information (Per Serving):
- Calories: 180
- Fat: 9g (Saturated: 3g)
- Cholesterol: 45mg
- Sodium: 390mg
- Carbohydrates: 12g (Fiber: 2g, Sugars: 5g)
- Protein: 14g
Frequently Asked Questions:
Q: Can I use other types of pasta?
A: Absolutely! Small pasta shapes like penne, fusilli, or ditalini work well too. Adjust the cooking time based on the pasta you choose.
Q: How do I make this vegetarian?
A: Use plant-based meatballs and swap beef broth for vegetable broth. The soup will still be hearty and delicious.
Q: What if I don’t have breadcrumbs?
A: You can substitute crushed crackers, oats, or even cooked quinoa as a binder for the meatballs.
Related Recipes:
If you loved this recipe, here are a few more comforting classics to try:
Conclusion:
Spaghetti and Meatball Soup is more than just a meal—it’s an experience that brings warmth, comfort, and joy to your table. Whether you’re making it for a family dinner, serving it to guests, or simply treating yourself to a cozy evening, this recipe is sure to become a favorite. Enjoy every spoonful of this hearty, flavorful soup and savor the memories it helps create.
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Spaghetti and Meatball Soup
Description
Few dishes evoke the warmth and comfort of home quite like spaghetti and meatballs. Now, imagine all the nostalgic goodness of this classic Italian meal transformed into a cozy, hearty soup. Spaghetti and Meatball Soup is like a hug in a bowl—perfect for chilly evenings, busy weeknights, or those moments when you need something truly satisfying. This recipe combines tender, flavorful meatballs with a rich, aromatic tomato broth, al dente spaghetti, and a sprinkling of cheese for good measure. It’s a dish that feels like it was made with love, and it’s sure to bring joy to your family table.
When I first made this soup, I was struck by how it brought back memories of Sunday dinners with family, where spaghetti and meatballs were always a centerpiece. This version takes the traditional meal and makes it easier to enjoy in a new way, all while keeping the flavors we know and love intact. Whether you’re introducing this recipe to kids for the first time or revisiting your own childhood favorites, this soup is guaranteed to become a new classic.
Ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 4 cloves garlic, grated
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped parsley (optional)
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 pinch red pepper flakes (optional)
- 4 cups beef broth
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 8 ounces spaghetti (broken into 2-inch pieces)
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped parsley (optional)
Instructions
Step 1: Prepare the Meatballs
Start by creating the foundation of this dish: tender, juicy meatballs. Combine the ground beef, finely diced onion, grated garlic, egg, breadcrumbs, parmesan, Italian seasoning, parsley, salt, and pepper in a large mixing bowl. Mix gently until just combined—overmixing can make the meatballs dense.
Once mixed, shape the meat mixture into small, bite-sized meatballs. Aim for about 1 to 2 tablespoons per meatball, which makes them easier to eat in the soup.
Step 2: Cook the Meatballs
You can cook the meatballs in one of two ways:
- Pan-Fry: Heat a skillet over medium heat with a drizzle of olive oil. Add the meatballs and brown them on all sides, about 2-4 minutes per side. This method adds a lovely caramelized flavor.
- Bake: Preheat your oven to 350°F (180°C). Place the meatballs on a lined baking sheet and bake for 20-25 minutes, until lightly golden and cooked through.
Set the cooked meatballs aside while you prepare the soup.
Step 3: Sauté the Vegetables
In a large pot, heat olive oil over medium-high heat. Add the diced onion, carrots, and celery, stirring occasionally, until softened—this should take about 5-10 minutes. The aroma of these sautéed veggies is the perfect start to a rich soup base.
Next, stir in the garlic and red pepper flakes (if you like a bit of heat). Cook for another minute, allowing the garlic to release its fragrance.
Step 4: Build the Soup Base
Add the beef broth, diced tomatoes, and tomato paste to the pot. Sprinkle in the Italian seasoning, and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup bubble gently for about 15 minutes to allow the flavors to meld.
Step 5: Add the Meatballs and Pasta
Gently place the meatballs into the simmering soup, being careful not to break them apart. Then, add the spaghetti pieces. Cook until the pasta is tender but still firm to the bite (al dente), about 10 minutes. Stir occasionally to prevent the pasta from sticking.
Step 6: Finish and Serve
Taste the soup and adjust the seasoning with salt and pepper. Stir in grated parmesan cheese and chopped parsley for a final burst of flavor. Let the cheese melt into the broth, creating a rich and savory finish.
Ladle the soup into bowls, ensuring every serving gets a generous helping of meatballs, pasta, and veggies. Garnish with extra parmesan cheese and parsley for a beautiful presentation. Serve hot, with crusty bread or garlic toast on the side.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freezing: The soup base (without pasta) freezes beautifully. Store it in freezer-safe containers for up to 3 months. Add fresh-cooked pasta when reheating.