Spaghetti and Meatball Soup
Everyone’s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
Spaghetti and meatballs. In soup form.
Does it get any better?
I mean, seriously.
Imagine having a hot bowl of creamy tomato soup.
With meatballs.
And spaghetti noodles.
Topped with fresh basil and Parmesan cheese.
No wait. Extra Parmesan cheese.
Yeah. That’s a handful of major goodness.
Best of all, you can use store-bought, frozen or homemade meatballs. From there, this soup can be whipped up in a flash!
After this, you’ll never look at spaghetti and meatballs the same way. Although this soup does come neck in neck with these baked spaghetti and meatballs…
Spaghetti and Meatball Soup
Ingredients
Instructions
- Prepare meatballs according to package instructions; set aside.
- Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
- Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
- Serve immediately, garnished with basil and Parmesan, if desired.
Notes
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style=”text-align: center;”>Why It’s A Smart Choice
Spaghetti and meatballs can end up being quite a heavy meal. But by making it into a soup, you retain all the flavor but in a lightened-up version! To reduce the sodium, look for a low sodium broth and marinara sauce.
Nutritional information provided by Jessica Penner, RD at Smart Nutrition.
Could you remove the 3 cups of water from the recipe instructions. Of course me the dummy followed the instructions and didn’t read the comments. I did rescue this since it was really watery and bland. Next time I’ll remember – do NOT add the water. My hubby loved it, so that’s all that matters. And since I added more pasta, I have plenty of leftovers. I look forward to making it again one day .. without the water 🙂
Simple, quick and delicious.
I forgot to pull meat out for dinner. So I went to my trusty frozen meatballs only to discover I only had 1 large can of crushed tomatoes. So I went searching and found this recipe. I was unsure about it but went for it. I sautéed an onion and garlic then defrosted/cooked the meatballs. Followed the recipe exactly (other than adding my own spices to the crushed tomatoes because it wasn’t marinara which was salt, pepper, garlic powder, onion powder, Italian seasoning and oregano). My son said “This confuses me so much but it’s delicious!”
I made this today, and it is delicious! I used Trader Joe’s mini meat balls and their traditional marinara sauce. Thanks for the recipe!
Can this be made in crockpot for how many hours
Can you make this in crockpot for how many hours
Thanks
This was DELICIOUS!! My son loved it and wants me to make it again, he was disappointed that there were no leftovers.
Have you thought to make it in the instant pot?
I made this with Gardein meatballs and vegetable broth instead and it was delicious! I too was confused with adding the water and only added one cup, but now I see your explanation in a previous post explaining it.
Thanks for a quick, easy, and delicious recipe!
Such a great recipe! I used leftover meatballs and marinara I had from the night before and added chicken stock, a parmesan rind, and basil. Easy and delicious way to use up leftovers.
What can I use in place of chicken broth I only have beef stock
You can use beef stock but it may change the taste and color slightly.
I noticed that you have the broth and marinara sauce mentioned in the ingredients, but in the directions you have the broth, marinara sauce and 3 cups of water…was the water a typo or did you forget to add it in the ingredient list? Thank you for the recipe, and could you please clarify this for me? Thank you once again
Bridget, the water is correct. Water is typically not listed in the ingredient list.
I’m obviously a little late to the party, but every recipe of yours that I have tried I have thoroughly enjoyed. THANK YOU; because of you I actually have some diversity in the meals I make.
Thank you so much, Jill!
This got me to think as to how I could adapt this recipe to my needs. If your the kind of cook who needs exact measurements, you will just have to wing it as I almost never measure. I could not convince myself that spaghetti would make good soup. Since macaroni and spaghetti are the same thing, only a different shape; I opted to use macaroni instead of spaghetti. Also, I had no marinara sauce, I used a substitute of Progresso Hearty Tomato soup.
Cook about 1 cup of Barilla brand medium shells for 9 minutes ONLY, usinging only enough water to cover. Drain (saving water) and set aside.There will be about 1 cup of water left over. Mix in 1 teaspoon of Better Then Bullion roasted chicken bullion. Stir to mix. Dump in 1 can of Progresso Hearty Tomato soup. I then dumped in some frozen Italian style meatballs. Heat slowly until hot. Return cooked macaroni to soup, and continue to cook for 1 to 2 minutes only just to warm up the macaroni. Do not over cook! Serve and top with some Kraft shredded Parmesan, Romano, and Asiago cheeses. This made a quick and hearty soup that turned out delicious. Try it, you’ll like it. The only thing missing was the Italian bread.
Could you tell me how the serving size this recipe uses to make 6 servings. I work for a school district and have a kitchen manager interested in making this soup for her students, but I can’t expand the recipe without knowing the serving size you used approximately.
Thank you
Serving size is roughly 1 cup per serving. Hope that helps!
Thank you that is very helpful!
I love this soup! We have it about once a month now. Thank you for the great recipe!
P.S. I did not use any noodles, potatoes or rice.
I made a similar meatball soup only I used low sodium V8. I added chicken broth and cut up fresh veggies like onion, collard greens, cabbage, carrots and celery. I also use dried veggies a lot. I browned the meatballs and drained them . I used about a tablespoon of chile powder, and a teaspoon of oregano. Season with salt and pepper to taste. I tossed everything in a pressure cooker and cooked it for only a couple of minutes. You can do this in a large pot but it will take much longer.
Hubby was skeptical but loved it. : )
Would love to make this with a gluten free pasta-which I usually cook and rinse before adding to any recipe( it’s usually really starchy). Could you offer a suggestion on how to modify the liquid content if I’m adding cooked pasta? Thanks so much! Looking forward to making this recipe.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I found that if you boil the spaghetti separately you can then add as much as you would like to the soup once done. Not too starchy and noodles did’t take over the soup.
Made it ! excellent
Add lemon grass to the recepe
I made this for dinner last night and my husband and I loved it! However, I did sauté onion and mushrooms with a little olive oil in the pot before adding any ingredients. I also added carrots. These made it more hearty. I will be making this again.