Spaghetti and Meatball Soup

This Spaghetti and Meatball Soup is a delicious, one-pot meal the whole family will love. It’s quick and easy to prepare, making it perfect for busy weeknights!

Course Main

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 373

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Meatballs:

1/2 pound ground beef
1/2 pound mild Italian sausage
1 egg
1/2 cup Italian bread crumbs
1/2 cup shredded parmesan cheese
1 small onion, diced
2 cloves garlic, minced

Soup:

2 Tablespoons olive oil
1 small onion, diced
1 carrot peeled and diced (about 1/3 cup)
2 cloves garlic, minced
6 oz. broken spaghetti noodles
4 cups Swanson's chicken broth
1 (24 oz) jar Prego Marinara sauce
1 teaspoon Italian seasoning
2 Tablespoon chopped fresh basil
grated parmesan cheese for garnish

Instructions

Combine all of the meatball ingredients in a large bowl and mix well. I use my hands to mix it all together. Roll mixture into small meatballs, making about 18-20.
In a large soup pot, heat olive oil over medium-high heat. Cook onion and carrot together until soft, about five minutes. Add in garlic and cook until fragrant, about 30 seconds.
Stir in broth and marinara sauce and season with salt, pepper, and Italian Seasoning. Bring mixture to a low boil.
Add meatballs to the pot and cook for one minute. Stir in the broken spaghetti, and continue cooking for about 7-8 more minutes until noodles are tender and meatballs are fully cooked.
Remove from heat and stir in basil. Top individual servings with grated parmesan cheese if desired. Enjoy!

Notes

NOTE: Soup will thicken as it stands and cools. Add more broth to thin it out, if desired.

Nutrition