Spaghetti and Meatballs Soup
Turn homemade chicken meatballs, pasta and tomato sauce into a hearty bowl of Tuscan goodness. Spaghetti and Meatballs Soup is the answer to busy weeknights!
Servings 8 servings
Calories 316kcal
Ingredients
For the meatballs
- 1 pound ground meat beef, pork, chicken or turkey (I used ground chicken)
- ½ cup breadcrumbs
- 2 teaspoons dried basil
- ½ cup water
- ½ teaspoon salt
- ground pepper
- 1 tablespoon olive oil
For the soup
- 8 ounces spaghetti
- 2 cups chicken broth
- 24 ounces tomato basil pasta sauce
- 1 cup water
- 16 chicken meatballs homemade or store-bought
- fresh parsley finely chopped
Instructions
- In a large bowl, combine ground meat, breadcrumbs, dried basil, water, salt and pepper. Stir to combine. Form tablespoons of chicken into golf-ball-sized balls with your hands.
- Cook spaghetti in a large pot of salted, boiling water until al dente, about 8–10 minutes, or according to package instructions. Drain and set aside.
- 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.
Notes
Use any meatballs and sauce you prefer. Store brands work great here. For frozen meatballs, cook them in the oven, air fryer or stovetop per package instructions, then add them to the soup.
Nutrition
Serving: 1cup | Calories: 316kcal | Carbohydrates: 31g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 858mg | Potassium: 499mg | Fiber: 3g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
