Spaghetti & Meatball Soup

4
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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Spaghetti & Meatball Soup

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

Printable Recipe Card

About Spaghetti & Meatball Soup

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



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