Turn homemade chicken meatballs, pasta and tomato sauce into a hearty bowl of Tuscan goodness. Spaghetti Soup with Chicken Meatballs is the answer to busy weeknights!
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Spaghetti Soup with Chicken Meatballs recipe
Busy weeks mean that it can be a struggle to get dinner on the table. It’s easy for me to want to pick up take-out, but I’d rather cook if I can make the time. Plus it helps me wind down.
I always opt for quick meals, maybe a slow cooker dinner or something I can throw together in less than 30 minutes. Even reheating leftovers or turning them into something new.
One of our favorites for a busy night is cooking up a big pot of pasta and meatballs that will last for a few meals.
Add to the leftovers a little chicken broth and give them some more time on the stove, and we’ve got a totally new dish: Spaghetti and Chicken Meatballs Soup. I stored the rest in the fridge for one more meal.
Why you’ll love this recipe
- Spaghetti soup is easy to make with store-bought meatballs, spaghetti noodles and pasta sauce.
- You can have this on the table in 30 minutes for a delicious and hearty dinner.
- It’s a great way to transform leftovers into another meal.
This spaghetti recipe calls for just a few ingredients, which you might already have on hand!
I made my own chicken meatballs, but you can totally use beef meatballs or make veggie meatballs. Frozen meatballs are great in a pinch, too!
Here’s what you’ll need to make this recipe:
For the meatballs:
- ground chicken
- dried basil
- olive oil
- salt & pepper
For the spaghetti soup:
- chicken broth
- jarred tomato basil pasta sauce
- cooked spaghetti noodles
- chicken meatballs
- fresh parsley, finely chopped
How to make soup with pasta sauce
Shortcuts are a staple in my kitchen. I make sure to have some on hand in case I’m in the mood for pasta.
When I cook pasta, I often turn to store-bought pasta sauce, which is a great shortcut for busy nights.
But did you know you can use pasta sauce for soup, too? It’s a great way to whip up a quick tomato soup with tons of flavor and not a lot of effort.
How to make spaghetti soup
Spaghetti and Chicken Meatballs Soup is such a simple, savory meal to get on the dinner table and fast. If you’ve got leftovers and an ‘ultra busy’ schedule, a big pot of this should hit the spot.
Here’s how to make this easy spaghetti soup:
First, go ahead and put on a pot of salted boiling water for the spaghetti. You can use this pot for the soup later. Once it’s boiling, add the spaghetti and cook according to package directions. Strain and add a bowl. Toss with olive oil.
Meanwhile, make the meatballs. Combine all ingredients except the olive oil. Stir to combine. Form tablespoons of chicken into balls with your hands.
Then add olive oil to a large skillet over medium heat. Once it’s warm, add the meatballs. Cook for 6-8 minutes, stirring often, until the meatballs are golden brown on all sides. Remove from heat and set aside.
Now you’re ready to make the soup. In a the spaghetti pot over medium heat, bring chicken broth to a boil. Stir in tomato sauce and water. Bring to a simmer. Add cooked spaghetti and meatballs. Cook 6-8 minutes. Garnish with fresh parsley and serve.
More Italian Recipes
- Caprese Skewers
- Italian Hummus
- Tuscan White Bean Dip
- Tiramisu Martini
- Negroni Sbagliato
- Linguine Bolognese
- Pasta Fagioli Soup
For the meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 2 teaspoons dried basil
- 1/2 cup water
- 1/2 teaspoon salt
- ground pepper
- 1 tablespoon olive oil
For the soup
- 2 cups chicken broth
- 1 (24-ounce) jar tomato basil pasta sauce
- 1 cup water
- 8 ounces cooked spaghetti
- 16 chicken meatballs
- fresh parsley, finely chopped
- In a large bowl, combine first six ingredients. Stir to combine. Form tablespoons of chicken into balls with your hands.
- Add olive oil to a large skillet over medium heat. Add meatballs. Cook 6-8 minutes, stirring often, until meatballs are golden brown on all sides. Remove from heat.
- Make the soup. In a large pot over medium heat, bring chicken broth to a boil. Stir in tomato sauce and water. Bring to a simmer. Add cooked spaghetti and meatballs. Cook 6-8 minutes. Garnish with fresh parsley and serve.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 124mgSodium: 782mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 28g