Spaghetti and Meatball Soup Recipe


For the Meatballs

  • 1 lb ground beef (or a mix of ground beef and pork)
  • 1/2 cup breadcrumbs (plain or Italian seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

For the Soup

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
  • 8 ounces spaghetti, broken in half
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese, for serving
  • Fresh basil, chopped, for serving


1. Make the Meatballs

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine all meatball ingredients. Mix gently until just combined (don’t overmix).
  • Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until cooked through and lightly browned.

2. Make the Soup

  • While the meatballs are baking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for an additional 30 seconds, until fragrant.
  • Pour in the chicken broth, crushed tomatoes, tomato sauce, Italian seasoning, oregano, and crushed red pepper flakes (if using). Bring to a simmer.
  • Carefully add the cooked meatballs and broken spaghetti to the pot.
  • Reduce heat to low, cover, and simmer for 10-12 minutes, or until the spaghetti is tender.
  • Season with salt and pepper to taste.

3. To Serve

  • Ladle the hot soup into bowls. Top with freshly grated Parmesan cheese and chopped basil. Enjoy!


Homemade meatballs: For the best flavor, make your own meatballs! You can adjust the seasoning to your liking.

Type of meat: Feel free to use ground turkey or chicken instead of beef for lighter meatballs.

Customize it: Add other vegetables like chopped carrots, celery, or zucchini to your soup.

Make-ahead: This soup tastes even better the next day, so it’s perfect for meal prepping.


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