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Spaghetti and Meatball Soup

Imagine your favorite plate of Italian comfort food transformed into a steaming, soul-warming bowl of goodness. This Spaghetti and Meatball Soup takes everything you love about the classic duo—savory, herb-flecked meatballs and perfectly al dente pasta—and simmers them in a robust, vegetable-rich tomato broth. It’s a brilliant "one-pot" reimagining that delivers the nostalgic flavors of a Sunday gravy with the light, hydrating comfort of a hearty winter soup.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6

Ingredients

The Savory Meatballs:

  • 1 lb Ground Beef Lean
  • 1/2 cup Breadcrumbs Gluten-free if needed
  • 1/4 cup Parmigiano Reggiano finely grated
  • 1 small Onion finely diced
  • 4 cloves Garlic grated or minced
  • 1 Large Egg lightly beaten
  • 1 tbsp Italian Seasoning or dried oregano
  • 2 tbsp Fresh Parsley chopped
  • To Taste: Salt and Black Pepper

The Robust Soup Base:

  • 8 oz Spaghetti Pasta broken into 2-inch pieces
  • 4 cups Beef Broth
  • 1 can 28 oz Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tbsp Olive Oil
  • 1 Yellow Onion diced
  • 2 Carrots peeled and diced
  • 2 stalks Celery diced
  • 3 cloves Garlic chopped
  • 1 tsp Italian Seasoning
  • 1/2 cup Parmigiano Reggiano for finishing
  • 1 pinch Red Pepper Flakes optional for heat
  • Optional Boosters: 1 tsp toasted fennel seeds 1 tbsp balsamic vinegar

Instructions

  • Craft the Meatballs: In a large bowl, combine all meatball ingredients. Mix gently by hand until just combined (do not overwork the meat). Roll into small, 1-tablespoon sized balls.
  • Brown the Meat: Option A (Oven): Roast at 350°F (180°C) for 20 minutes until golden.
  • Option B (Skillet): Pan-fry in a bit of oil over medium heat for 2-4 minutes per side until a crust forms. Set aside.
  • Sauté the Base: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the onion, carrots, and celery. Cook for 5-10 minutes until the vegetables are tender and the onions are translucent.
  • Aromatics: Stir in the chopped garlic and red pepper flakes. Cook for just 1 minute until you can smell the fragrant garlic.
  • Build the Broth: Add the tomato paste and stir for a minute to "toast" it. Pour in the beef broth, diced tomatoes, and Italian seasoning. Bring the mixture to a rolling boil.
  • Simmer the Pasta & Meat: Add the broken spaghetti and the browned meatballs into the pot. Reduce heat to a simmer. Cook for about 10 minutes, or until the pasta is al dente.
  • The Finishing Touches: Taste and adjust salt and pepper. Stir in the 1/2 cup of Parmesan cheese and fresh parsley. For a final pop of flavor, stir in a tablespoon of balsamic vinegar right before serving.

Notes

  • The "Broken" Secret: Breaking the spaghetti into smaller pieces makes it much easier to eat with a spoon, ensuring you get meat, veg, and pasta in every bite.
  • Cheese Rind: If you have a leftover Parmesan rind, toss it into the soup while it simmers for an incredible boost of umami!
  • Make-Ahead: If you plan on having leftovers, cook the pasta separately and add it to individual bowls. This prevents the spaghetti from soaking up all the broth and becoming soggy in the fridge.
  • Storage: This soup stays delicious in the refrigerator for up to 3 days.