Spaghetti & Meatball Soup

Vanessa Marie Milare

By
@StudioKitchen

I have made this dish many times before. It is a easy & filling dish. Sometimes you want to eat spaghetti but you dont want a THICK dish. This is a easy yummy THIN dish. My family loves it. It goes great with any fresh baked bread. I normally serve it with a side of fresh french bread. There is never any leftovers. Which is always a GOOD thing


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

MINI MEATBALLS

1 lb
ground beef
1/4 c
bread crumbs
1/4 c
parmesan cheese, grated
1
egg, beaten
1 tsp
italian seasonings
1 tsp
salt
1/2 tsp
black pepper
1 tsp
onion podwer
1 tsp
garlic podwer

SPAGHETTI SOUP

24 oz
marinara sauce
10 oz
tomato soup
14 oz
tomato, diced
4 c
water
1 Tbsp
oreagno, dired
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 Tbsp
sugar
8 oz
spaghetti, broken in half

Directions Step-By-Step

1
Combine all the Mini Meatball ingredients & mix well. In a large frying pan add 3 tbsp of EVOO = Extra Virgin Olive Oil to the pan over medium heat.
2
With a melon scooper or spoon roll out each meatball. Add in a few at a time to the pan to cook about 10 minutes each. Set aside on a paper towel plate.
3
In a large pot add in all but the dry spaghetti. Combine well & mix every so often. Add in the meatballs & bring to a little boil.
4
Cook for about 15 minutes. Then add in the dry Spaghetti & cook as long as package says. Remove from heat & Serve with a slice of fresh garlic bread

About this Recipe

Course/Dish: Beef, Pasta, Vegetable Soup
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom