Explore

Spaghetti and Meatball Soup

image source: kelsey banfield
image source: kelsey banfield

Spaghetti and meatballs is one of my children’s absolute favorite meals. They would eat it every day if I let them. This winter I am trying to introduce more soups into their diet, so I recently made their favorite meal into a soup version. It still contains all the elements of their favorite dinner, but the sauce is a broth and their favorite meatballs are miniaturized for easier soup handling.

Spaghetti & Meatball Soup
Image Source: Kelsey Banfield

My little experiment turned out to be a big hit. To them, it still tasted a lot like spaghetti and meatballs. The broth was full of bright tomato flavor with a dash of Parmesan and basil, the spaghetti noodles were still completely present — albeit broken into smaller pieces for slurping— and the meatballs were completely the same. It turned out to be a great riff on a family favorite. It will be a keeper this winter for sure!

Spaghetti and Meatball Soup

Makes: 8 cups

Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 pinch red pepper flakes
  • 1/4 cup white wine
  • 2 (28-ounce) cans whole tomatoes in juice
  • 2 cups chicken broth
  • 2 tablespoons dried basil
  • Salt and pepper (to taste)
  • Mini meatballs (recipe below)
  • 1/2 pound spaghetti, broken into 3-inch strands

Directions

  1. In a large pot over medium heat warm the olive oil. Add the onions and stir until softened, about 5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.
  2. Pour in the white wine and allow it to simmer until it is completely evaporated. Then add the tomatoes, chicken broth, basil, salt, and pepper.
  3. Bring the soup to a boil for 1 minute, then reduce the heat and allow it to simmer for 10 minutes.
  4. Working carefully, use an immersion (or regular) blender to purée the soup until completely smooth. Return it to the pot to simmer over medium heat.
  5. Add the meatballs and spaghetti to the soup, and cook both for 20 minutes, or until the soup has thickened and the pasta is cooked through. Serve.

Mini Meatballs

Makes: 38-42

Ingredients

  • 1/3 pound ground beef
  • 1/3 pound ground pork
  • 1/3 pound ground veal
  • 2 slices of white bread soaked in 1/3 cup milk
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 2 large eggs, lightly beaten

Directions

  1. Place all of the ingredients in a large glass bowl and mix well with clean hands.
  2. Once everything is combined, form small meatballs, about 1/2 inch in diameter.
  3. Place a large skillet over medium heat. Brown the meatballs all over, about 5 minutes, to keep in their juices. Transfer the browned meatballs to the soup, per above recipe.
More On
Article Posted 4 years Ago

Videos You May Like