classic spaghetti meatball comfort

This Spaghetti and Meatball Soup brings together two beloved comfort foods into a warm, cozy bowl perfect for chilly evenings. It is a quick and satisfying meal that combines the heartiness of meatballs with the comforting familiarity of spaghetti in a flavorful broth. Whether you make your own meatballs or use precooked ones, this soup is a delightful twist on a classic favorite.

I made this soup for the first time when the temperature dropped suddenly, and it quickly became a favorite in my household. My family loves dipping crusty bread into the broth, making it a meal that's not just delicious but also fun to eat.

Ingredients

• Olive oil: for sautéing, which adds richness and helps soften the onions
• Small onion: finely chopped to build the flavor base with sweetness and texture
• Garlic: minced to infuse the broth with aromatic depth
• Chicken broth: serves as the soup base giving it savory body
• Marinara sauce: for that classic tomato and herb flavor essential to Italian dishes
• Italian seasoning: to bring in the herbs that define the soup’s taste
• Thin spaghetti: broken in half to fit well in a bowl and cook evenly
• Mini meatballs: cooked ahead to add hearty protein homemade gives best flavor but storebought works too
• Salt and pepper: to taste for seasoning adjustments that bring everything together
• Ground beef: as the protein base for tender meatballs
• Bread crumbs: help bind and keep the meatballs moist
• Garlic powder and onion powder: layer in extra savory notes
• Salt and black pepper: for seasoning balance
• Large egg: to bind all ingredients together for perfect texture

Instructions

Sauté the Aromatics:

In a large pot heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook slowly until the onions turn soft and translucent, about 5 to 7 minutes. This slow cook develops the sweetness of the onion and softens the garlic without burning, creating a flavorful foundation for the soup.

Combine Broth and Sauce:

Pour in the chicken broth and marinara sauce into the pot with the sautéed vegetables. Stir in the Italian seasoning. Bring the mixture to a boil over mediumhigh heat. This step melds the flavors and warms up the liquid base for cooking the pasta and meatballs.

Add Pasta and Meatballs:

Add the broken spaghetti and cooked mini meatballs to the boiling soup. Cook for about 6 to 7 minutes until the spaghetti is tender but still firm to the bite. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Season and Serve:

Taste the soup and add salt and pepper as needed. Ladle into bowls and if you like, top with freshly grated Parmesan cheese and fresh basil for added flavor and garnish. Serving it hot with crisp crusty bread is a wonderful complement to this meal.

To Make Meatballs:

Combine the ground beef, bread crumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper and egg in a bowl. Mix until just combined without overworking. Form into small mini meatballs about 1 inch in diameter. Place them on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for about 15 minutes or until cooked through.

The mini meatballs are what make this soup truly special for me. I remember making these as a child with my family, rolling each tiny ball with care and sharing stories around the table. That personal touch shines through in every bite and brings a wonderful nostalgic warmth to this dish.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid breaking down the pasta too much. The meatballs stay tender and the flavors deepen overnight, making this a great makeahead meal.

Ingredient Substitutions

Swap ground beef for ground turkey or chicken for a lighter alternative. You can also try vegetarian meatballs or omit them entirely, boosting the vegetable content instead. Using glutenfree pasta makes it friendly for special diets.

Serving Suggestions

Serve with a generous sprinkle of freshly grated Parmesan cheese and torn basil leaves on top. A side of crusty Italian bread or garlic bread is perfect for dipping into the rich tomato broth. Pair with a green salad for a more balanced meal.

This Spaghetti and Meatball Soup is cozy and quick to make, perfect for chilly nights. It reheats well and is ideal for meal prep.

FAQs About This Recipe

→ Can I use frozen meatballs for this dish?

Yes, frozen meatballs work well and save prep time. Just ensure they are heated through in the broth while the spaghetti cooks.

→ What type of pasta is best for this dish?

Thin spaghetti broken in half is ideal as it cooks quickly and blends nicely with the meatballs and broth.

→ How long does it take to prepare the meatballs?

Mixing and baking mini meatballs typically takes about 15 minutes in a 350°F oven before adding them to the broth.

→ Can I make this dish ahead of time?

Meatballs can be prepared in advance and stored in the fridge or freezer for convenience and quick assembly later.

→ What seasonings are used to flavor the broth?

Italian seasoning, garlic, onions, and marinara sauce combine with chicken broth to create a rich, savory base for the pasta and meatballs.

→ What toppings complement this dish?

Freshly grated Parmesan cheese and chopped basil add brightness and richness when served.