Spaghetti and Meatball Soup

Spaghetti and Meatball Soup
Spaghetti and meatballs has to be one of my all time favourite comfort foods and I was thinking: why not turn it into a piping hot bowl of soup? This soup has all of the flavours of a plate of spaghetti and meatballs in soup form! Of course it starts out with the simple and tasty Italian style meatballs which are baked until nice and golden brown and oh so, pop in your mouth before devouring, good! Next the soup base is built with veggies, garlic, tomatoes and beef broth that is seasoned with a blend of Italian style herbs and plenty of parmesan cheese! Up next is the pasta, spaghetti noodles! I always enjoy topping things off with plenty of melted cheese and it's the perfect finish for this spaghetti and meatball soup!

Spaghetti and Meatball Soup
Serve with crusty bread for one tasty and satisfying meal!

Spaghetti and Meatball Soup

Spaghetti and Meatball Soup

Spaghetti and Meatball Soup

Spaghetti and Meatball Soup

Spaghetti and Meatball SoupSpaghetti and Meatball Soup
Spaghetti and Meatball Soup

Spaghetti and Meatball Soup

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 8

The classic dinner, spaghetti and meatballs in soup form! Pure comfort food in a bowl!

    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
    For the meatballs:
  1. 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.
  2. For the soup:
  3. 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.
  4. Add the garlic and red pepper flakes ad cook until fragrant, about a minute.
  5. 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.
  6. Season with salt and pepper to taste, mix in the cheese and parsley and enjoy!

Option: Add 1 teaspoon fennel seeds, toasted and ground to the meatballs and/or the soup!
Option: Add 1 diced sweet bell pepper.
Option: Add 1 tablespoon balsamic vinegar.
Option: Add 1 tablespoon fish sauce!
Option: Top with shredded mozzarella and broil until melted!!!
Nutrition Facts
Nutrition Facts Provided by Napier West


TV said...

I like spaghetti very much but I've never seen this kind of recipe.

Heather Christo said...

WHOAAAA! So decadent! I bet it is amazing!

Jenny said...

This looks absolutely fantastic!!

Mariette Costin said...

recipe says 1/2 parmesan.....Is it 1/2 a cup?

Julie | Table for Two said...

This looks so good! I need to make this soon!


Now this is my kind of comfort food!

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