Spaghetti Soup with Mini Meat Balls

Amy Herald


I was going to make alphabet soup but my store didn't have any alphabet pasta so I bought short spaghetti instead. Then I had to figure out what to do with it, so I came up with this delicious soup! Hope y'all enjoy it!


☆☆☆☆☆ 0 votes

25 Min
1 Hr
Stove Top



  • 2 lb
    ground beef
  • 1 1/2 c
    italian bread crumbs
  • 2
  • 2 tsp
  • 1/2 tsp
  • 1 tsp
    garlic powder

  • 1 can(s)
    (46 oz.) can tomato juice
  • 2 can(s)
    (14 1/2 oz.) can beef broth, undiluted
  • 1 can(s)
    (6 oz.) can tomato paste
  • 1 c
  • 1 pkg
    (8 oz.) fresh mushrooms, sliced
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 can(s)
    (15 oz.) diced tomatoes, undrained
  • 2 tsp
    dried whole oregano
  • 2 tsp
    dried basil
  • 1/2 tsp
  • 1/4 tsp
  • 1 tsp
  • 1 pkg
    (8 oz.) short spaghetti

  • ·
    shaved fresh parmesan
  • ·
    chopped fresh parsley

How to Make Spaghetti Soup with Mini Meat Balls


  1. Mix together meatball ingreadients. Shape into very small meat balls. Heat two tbsp. vegetable oil in dutch oven. Brown meatballs in vegetable oil. Set aside reserving 2 Tbsp. pan drippings.
  2. In 2 Tbsp. of pan drippings, saute onions, mushrooms and garlic. Return meatballs to pot and add remaining ingredients; except spaghetti. bring to a boil. Cover and reduce heat. Simmer 45 min. stirring occasionally. Add spaghetti and cook for another 15 minutes or until spaghetti is tender.
  3. Ladle into soup bowls and garnish with shaved parmesan and fresh chopped parsley. Yield: about 4 quarts.

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About Spaghetti Soup with Mini Meat Balls

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