Spaghetti and Meatball Soup

Serves: 6

Everyone’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.

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1 pound mini meatballs, homemade or store-bought*
4 cups chicken broth*
3 cups marinara sauces, homemade or store-bought
1 bay leaf
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.


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