Spaghetti Soup
Spaghetti soup with meatballs is a cozy, kid-friendly dinner that blends tender pasta, rich marinara, and juicy meatballs in one hearty bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 tablespoon olive oil
1 pound meatballs (store-bought or homemade)
1 medium onion, finely chopped
4 garlic cloves, finely chopped
24 oz marinara sauce
½ tablespoon Italian seasoning
1 bay leaf
5 cups chicken broth
8 oz spaghetti (broken in half)
6–8 fresh basil leaves, roughly shredded
Salt and freshly ground black pepper, to taste
Grated Parmesan, for serving (optional)
Instructions
Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add meatballs and brown on all sides for 5–6 minutes. Transfer to a plate.
Sauté Aromatics: In the same pot, sauté onion until soft and golden. Add garlic and cook for 1 more minute.
Add Marinara Base: Pour in marinara sauce and deglaze the pot, scraping up any browned bits.
Simmer Soup: Add Italian seasoning, bay leaf, and chicken broth. Bring to a gentle simmer.
Cook Pasta: Stir in the broken spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente.
Return Meatballs: Add the meatballs back to the pot and simmer for 2–3 more minutes until heated through.
Finish & Serve: Discard bay leaf. Stir in fresh basil and season with salt and pepper. Serve hot with grated Parmesan on top, if desired.
Notes
If using frozen meatballs, skip browning and add them directly with the spaghetti.
Stir occasionally after adding pasta to prevent sticking.
Add a splash of cream for a richer broth, if desired.
Find it online: https://allrecipesmade.com/spaghetti-soup/
