Spaghetti and Meatballs is a classic family meal that everyone can enjoy. But it can get boring after a while! Try this Spaghetti and Meatball Soup – it’s sure to spice up boring old spaghetti night!
If there’s one thing I know I can always get my kids to eat, it’s soup. In soup, they’l (almost) always eat the vegetables. This Spaghetti and Meatball Soup is no exception.
It’s fun, it’s savory and it’s perfect comfort food. The broth is basically spaghetti sauce and beef broth, with some added seasonings to amp up the flavor. I made a huge batch of homemade meatballs the other day and they were delicious in this soup. Of course you can also use store bought meatballs if you prefer, to make it even easier.
You can use traditional spaghetti noodles (I did cut them up before serving to make it easier), or any kind of small pasta, like rotini, or even those little wagon wheels that kids love. The key with any kind of soup that calls for pasta it to cook the pasta separately, NOT in the soup, and add it to the soup just before serving. If it cooks in the soup, it tends to get a little mushy, and no one wants mushy pasta!
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In a 5 quart pot, stir together spaghetti sauce, beef broth, basil, oregano, garlic, bay leaf and crushed red pepper. Add fully cooked meatballs. Bring to a boil over medium-high heat, stirring occasionally. Turn heat down to low, cover and simmer for at least 20 minutes. *If using frozen meatballs, increase the time as needed.
In the meantime, cook pasta according to package directions. Drain and set aside. If using spaghetti, cut into bite-sized pieces (optional).
To serve, add about a some pasta to each bowl and ladle soup over. Top with freshly grated Parmesan cheese and chopped parsley.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.