Spaghetti and Meatball Soup
- Spaghetti and Meatball Soup
- Recipe
- Ingredients
- Instructions
Everyone’s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
Spaghetti and meatballs. In soup form.
Does it get any better?
I mean, seriously.
Imagine having a hot bowl of creamy tomato soup.
With meatballs.
And spaghetti noodles.
Topped with fresh basil and Parmesan cheese.
No wait. Extra Parmesan cheese.
Yeah. That’s a handful of major goodness.
Best of all, you can use store-bought, frozen or homemade meatballs. From there, this soup can be whipped up in a flash!
After this, you’ll never look at spaghetti and meatballs the same way. Although this soup does come neck in neck with these baked spaghetti and meatballs…
style=”text-align: center;”>Why It’s A Smart Choice
Spaghetti and meatballs can end up being quite a heavy meal. But by making it into a soup, you retain all the flavor but in a lightened-up version! To reduce the sodium, look for a low sodium broth and marinara sauce.
Nutritional information provided by Jessica Penner, RD at Smart Nutrition.
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
1. Prepare meatballs according to package instructions; set aside.
2. 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.
3. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
4. Serve immediately, garnished with basil and Parmesan, if desired.
