Spaghetti Soup with Mini Meat Balls

★★★★★ 1 Review
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By Amy H.
from Detroit, MI

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!

serves 8
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients

  • FOR THE MEATBALLS
  •   2 lb
    ground beef
  •   1 1/2 c
    italian bread crumbs
  •   2
    egg
  •   2 tsp
    salt
  •   1/2 tsp
    pepper
  •   1 tsp
    garlic powder
  • FOR THE SOUP
  •   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
    water
  •   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
    salt
  •   1/4 tsp
    pepper
  •   1 tsp
    sugar
  •   1 pkg
    (8 oz.) short spaghetti
  • GARNISH
  •  
    shaved fresh parmesan
  •  
    chopped fresh parsley
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How To Make

  • 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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