spaghetti meatball classic comfort (Printer-Friendly)
Hearty bowl of spaghetti and tender meatballs in a rich broth for cozy, quick dinners.
# What You’ll Need:
→ Soup
01 -
1 tablespoon olive oil
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
42 fluid ounces chicken broth
05 -
24 fluid ounces marinara sauce
06 -
1/2 teaspoon Italian seasoning
07 -
6 ounces thin spaghetti, broken in half
08 -
1 pound cooked mini meatballs
09 -
Salt and pepper to taste
→ Mini Meatballs
10 -
1 pound ground beef
11 -
1/2 cup bread crumbs
12 -
1 teaspoon Italian seasoning
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon black pepper
17 -
1 large egg
# Steps to Make This:
01 -
Combine ground beef, bread crumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper, and egg. Form into mini meatballs and bake at 350°F for approximately 15 minutes, depending on size.
02 -
Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic, sautéing until softened.
03 -
Add chicken broth, marinara sauce, and Italian seasoning to the pot. Bring the mixture to a boil.
04 -
Add broken spaghetti and cooked mini meatballs to the boiling broth. Cook for 6 to 7 minutes or until the noodles are tender. Season with salt and pepper to taste.
05 -
Ladle the soup into bowls. Optionally, top with grated Parmesan cheese and fresh basil before serving.
# Additional Notes:
01 -
For best results, prepare mini meatballs in advance and store refrigerated or frozen, then add them directly to the soup to reheat while pasta cooks.