Spaghetti & Meatball Soup
- Anthology of Crumbs
- Sep 24
- 1 min read
1
Searing the Beef
Substitutions: Use beef or vegetable broth instead of chicken. Any pasta shape can replace spaghetti — penne or shells work well.
Serving suggestions: Pair with garlic bread or a green salad.
Wine pairing: A Chianti or Barbera complements the tomato base.
Make-ahead: Meatballs can be cooked and frozen ahead for faster prep.
Leftovers: Keep in the fridge 3 days. Pasta may absorb broth, so add a splash of water when reheating.
Notes
1
Cook meatballs according to package or recipe directions, then set aside.
2
In a large pot, whisk together broth, marinara, thyme, oregano, and 3 cups water. Bring to a boil.
3
Add meatballs and spaghetti, reduce heat, and simmer 10–12 minutes until pasta is tender.
4
Serve hot, topped with basil and parmesan.
Instructions
450–900 g mini meatballs (1–2 pounds homemade or store-bought)
5 cups chicken broth (1.25 L 1125 ml)
5 cups marinara sauce (1.25 L 1125 ml tomato basil style)
½ tsp dried thyme
½ tsp dried oregano
½ tsp salt (omit if using store-bought meatballs)
250 g brown rice spaghetti (about 9 ounces broken into 1½ inch pieces)
¼ cup basil leaves (chiffonade)
½ cup parmesan cheese (freshly grated)
Spaghetti & Meatball Soup
Anthology of Crumbs
Spaghetti night takes a cozy turn in this soup version — tender meatballs bobbing in a tomato basil broth, strands of spaghetti softening into the pot, and a final sprinkle of parmesan melting over the top. It’s weeknight-friendly comfort food that feels like a hug in a bowl, ready in under half an hour. Both kid-approved and satisfying enough for adults, it’s a recipe you’ll want to keep on rotation.
Servings :
6-8
Calories:
Prep Time
5 min
Cooking Time
20 min
Rest Time
0
Total Time
25 min
Comments