Spaghetti and Meatball Soup
Everyoneâ€™s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
Dovetailing Tips: Use the meatballs you made day 1.
|1 pound||mini meatballs, homemade or store-bought*|
|4 cups||chicken broth*|
|3 cups||marinara sauces, homemade or store-bought|
|8 ounces||spaghetti, broken into 1-1/2-inch pieces|
|1/4 cup||basil leaves, chiffonade|
|1/4 cup||freshly grated Parmesan cheese|
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.