Spaghetti & Meatball Soup

How to make a Spaghetti and Meatball Soup.

INGREDIENTS: Serves 4-6

  • 1 pound mini meatballs, homemade or store-bought
  • 8 ounces spaghetti, broken into 1-1/2-inch pieces
  • 4 cups chicken broth
  • 3 cups marinara sauce, homemade or store-bought
  • 1/4 cup basil leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 1 bay leaf

DIRECTIONS:

  1. Prepare meatballs according to package instructions; set aside.
  2. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat and bring to a boil.
  3. Stir in spaghetti and meatballs.
  4. Reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
  5. Serve immediately, garnished with basil and Parmesan, if desired.
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