Spaghetti and Meatball Soup
Warm, comforting, and bursting with Italian-inspired flavors, Spaghetti and Meatball Soup is a hearty twist on a classic favorite. This one-pot wonder combines tender homemade meatballs, savory tomato broth, and perfectly cooked spaghetti for a satisfying meal the whole family will adore. Enhanced with fresh spinach, aromatic garlic, and a blend of dried herbs, every spoonful is a cozy embrace of flavor. Ready in just an hour, this crowd-pleasing soup is as simple to make as it is delicious. Top it off with a sprinkle of Parmesan cheese for an irresistible finish! Whether you’re looking for a comforting weeknight dinner or a unique way to enjoy spaghetti and meatballs, this dish checks all the boxes.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 Egg
- 3 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 28 oz Crushed tomatoes
- 6 cups Chicken or beef broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Sugar
- 6 oz Spaghetti, broken into 2-inch pieces
- 2 cups Fresh spinach, chopped
- optional Parmesan cheese, for garnish
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, 1 minced garlic clove, parsley, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well with your hands until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat 1 tbsp of olive oil in a large soup pot over medium heat. Add the meatballs in batches and brown them on all sides, about 3-4 minutes per batch. Remove the meatballs from the pot and set aside.
Add the remaining 1 tbsp of olive oil to the same pot. Add the diced onion and sauté until softened, about 5 minutes. Stir in the remaining minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and chicken or beef broth. Add oregano, basil, sugar, 1 tsp salt, and 0.25 tsp black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.
Add the browned meatballs back to the pot and continue to simmer for an additional 10 minutes to cook the meatballs through.
Stir in the broken spaghetti pieces and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
Add the chopped spinach and cook for 2-3 minutes until wilted.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 10234 mg | 445% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 40.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 730 mg | 56% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
