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spaghetti and meatball soup

StudioKitchen avatar
Recipe by
Vanessa Marie Milare
@StudioKitchen
Hilo, HI

I have made this dish many times before. It is an easy and filling dish. Sometimes you want to eat spaghetti but don't want a THICK dish. This is an easy yummy THIN dish. My family loves it. It goes great with any fresh-baked bread. I normally serve it with a side of fresh French bread. There are never any leftovers. Which is always a good thing.

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For spaghetti and meatball soup

  • MINI MEATBALLS
  • 1 lb
    ground beef
  • 1/4 c
    bread crumbs
  • 1/4 c
    grated Parmesan cheese
  • 1 lg
    egg, lightly beaten
  • 1 tsp
    Italian seasonings
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 3 Tbsp
    olive oil
  • SOUP
  • 24 oz
    marinara sauce
  • 10 oz
    tomato soup
  • 14 oz
    diced tomato
  • 4 c
    water
  • 1 Tbsp
    dried oregano
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    sugar
  • 8 oz
    dried spaghetti

How To Make spaghetti and meatball soup

  • 1
    Combine all the mini meatball ingredients (except the olive oil) in a bowl. Mix.
  • 2
    With a melon scooper or spoon roll out each meatball.
  • 3
    Add 3 Tbsp olive oil to a pan over medium heat. When hot, add a few meatballs at a time to the pan and cook for 10 minutes.
  • 4
    Set aside on a paper towel plate. Repeat the process with the remaining meatballs.
  • 5
    In a large pot, add the marinara sauce, tomato soup, diced tomatoes, water, dried oregano, garlic powder, onion, powder, and sugar.
  • 6
    Combine well. Bring to a low boil and mix every so often.
  • 7
    Add the meatballs and cook for 15 minutes on a low boil.
  • 8
    Then add in the dry spaghetti. Follow the package directions to cook the spaghetti in the soup (8 - 10 minutes). Remove from heat and serve with a slice of fresh garlic bread.
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