Go Back

Spaghetti and Meatball Soup

All the beloved flavors of classic spaghetti and meatballs transformed into a hearty, comforting soup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Dish, Soup
Cuisine: Comfort Food, Italian-American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef or a mix of beef, pork, veal
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 tbsp olive oil for browning
For the Soup
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 2 tbsp tomato paste
  • 6 cups beef or vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 1/2 tsp sugar optional, to balance acidity
  • Salt and black pepper to taste
  • 8 oz spaghetti broken into 1-2 inch pieces (cooked separately)
  • Fresh parsley chopped (for garnish, optional)
  • Grated Parmesan cheese for serving

Method
 

Prepare and Brown Meatballs
  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, 2 tbsp chopped parsley, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form into 1-inch meatballs.
  2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add meatballs and brown on all sides. Remove and set aside.
Build the Soup
  1. In the same pot, add 1 tbsp olive oil and sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Stir in tomato paste and cook for 1 minute. Pour in crushed tomatoes, tomato sauce, and beef or vegetable broth. Add dried oregano, dried basil, bay leaf, sugar (if using), salt, and pepper. Bring to a gentle simmer.
Simmer Soup with Meatballs
  1. Return the browned meatballs to the pot. Reduce heat to low, cover, and simmer for 20-30 minutes, or until meatballs are cooked through and flavors have melded.
Cook Spaghetti and Serve
  1. While the soup simmers, cook spaghetti according to package directions until al dente. Drain well.
  2. Remove bay leaf from the soup. Stir in the cooked spaghetti. Taste and adjust seasonings as needed.
  3. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Notes

For best results, cook spaghetti separately and add to individual servings to prevent it from becoming mushy. The soup base can be made ahead and frozen without the spaghetti.