• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 8

Spaghetti & Meatball Soup Recipe

  • Recipe Submitted by on

 Ingredients List

  • FOR THE MEATBALLS:
  • 1 pound ground beef
  • 1 small onion, finely diced
  • 4 cloves garlic, grated
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs (gluten-free for gluten-free)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon Italian seasoning blend (or oregano)
  • 2 tablespoons parsley, chopped (and/or basil) (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, chopped
  • 1 pinch red pepper flakes (optional)
  • 4 cups beef broth
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning blend (or oregano)
  • 8 ounces spaghetti pasta (gluten-free for gluten-free)
  • salt and pepper to taste
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped

 Directions

FOR THE MEATBALLS:
Mix everything, form into 1-2 tablespoon balls and either pan fry in oil over medium-heat until browned on all sides, about 2-4 minutes per side OR roast in a preheated 350F/180C oven until lightly golden brown, about 20-25 minutes.

FOR THE SOUP:
Meanwhile, heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 5-10 minutes.
Add the garlic and red pepper flakes ad cook until fragrant, about a minute.
Add the broth, tomatoes, tomato paste, Italian seasoning, meatballs and spaghetti, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
Season with salt and pepper to taste, mix in the cheese and parsley and enjoy!

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