Spaghetti & Meatball Soup

I didn’t think you could make the classic comfort food of Spaghetti & Meatballs even more homestyle – but turns out you can! Spaghetti & Meatball Soup is like a warm hug in a bowl of hearty goodness. The mini meatballs are the perfect addition to this tomato broth, along with some bell peppers and pasta. So if you are looking for an extra comforting, feels like home meal, this is the one for you.

For this recipe I opted for a “mini” meatball size, mostly to make eating it easier. I use my smallest food scoop (1inch) to portion out the meatballs and then bake them on a wire rack over a parchment paper covered baking sheet. The scoop helps me to make sure they are all close to the same size, so that they cook evenly. The wire rack also helps for them to cook evenly, as well as prevent them from having that one flat side. These are just simple tools and tricks to help you get the most delicious meatballs. These meatballs are also great on a meatball sub or if you want to just have straight spaghetti & meatballs. If you want to swap out the ground beef for ground turkey or ground chicken, it would definitely work. I would suggest adding a little bit of avocado oil to the meat mixture, so that they don’t dry out.

Before anyone comes for me because my recipes tells you to break the spaghetti noodles – it’s purely functional. I like to eat my soup with a spoon, which would be near impossible to do with a big long piece of spaghetti. I did consider using Fideo in plate of the spaghetti noodles, but they tend to be a little thinner and not just shorter. So by breaking the noodles in half and then in half again, you get pieces small enough to eat with a spoon without losing the notion that it’s still spaghetti. All that said – you could certainly swap out the spaghetti for some shells or elbows.

Since this is such a hearty soup, you aren’t likely to need much in the way of a side dish. But having the garlic bread on the side is super nice as this is a total bread dunking type of soup. After I had served everyone up, there was a small amount of soup left in the pot and everyone stood around it dunking the rest of the bread in it – it was sooooo good!

Now Let’s Get Cookin’!

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Spaghetti & Meatball Soup

Homemade mini meatballs with spaghetti and a delicious tomato broth.

Course Dinner, Main Course, Soup

Cuisine American, Italian

Keyword beef broth, beef meatballs, bell peppers, green bell peppers, ground beef, ground beef recipes, hearty soup, meatballs, red bell peppers, soups, spaghetti, spaghetti soup, tomato, white onion

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 2 tbsp Oil
• ½ White Onion diced
• 1 Red Bell Pepper diced
• 1 Green Bell Pepper diced
• 1 tbsp Minced Garlic
• 2 tsp Oregano
• 2 tsp Basil
• 1 tsp Salt
• 1 tsp Pepper
• 1½ qt Beef Broth
• 3 15oz can Tomato Sauce
• 2 tbsp Honey
• 1 lb Spaghetti broken into fourths

For the Meatballs

• 1½ lb Ground Beef
• ½ cup Bread crumbs
• ½ cup Parmesan Cheese grated
• 1 tbsp Minced Garlic
• 1 tsp Red Pepper Flakes
• 1 tsp Basil
• 1 tsp Oregano
• 1 tsp Salt

Instructions

• Preheat oven to 375degF.
• In a large stock pot over medium high heat, add oil, onions and garlic. Sauté for 3 minutes then add bell peppers, basil, oregano, salt and pepper. Saute another 3 minutes.
• Reduce heat to medium low and add beef broth and tomato sauce. Let simmer while meatballs cook.
• Start water boiling for the pasta. Salt as desired.
• In a bowl, combine meatball ingredients. Using a 1inch scoop, portion out the meat mixture. Roll each into a round ball between the palms of your hands. Line them out on a baking rack over a parchment paper covered baking sheet. Place in over to bake for 20 minutes. Remove from oven and immediately add to soup.
• Add broken pasta to boiling water and cook to desired doneness. Drain in colander.
• To serve, add portion of pasta to bottom of a shallow pasta bowl. Then ladle soup mixture over top of pasta. (Approximately 8 meatballs per bowl).