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

Scale

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.