Spaghetti and Meatball Soup

barbara lentz


Delicious Italian Soup. Very hearty. Great as a meal itself.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top



  • 1/2 lb
    each ground beef, ground pork, ground veal
  • 1 small
    onion diced
  • 6 clove
  • 1 large
  • 1/2 c
    panko breadcrumbs
  • 1/4 c
    parmigiano reggiano grated
  • 1 Tbsp
    italian seasoning
  • 2 tsp
  • 2 Tbsp
    italian parsley chopped
  • SOUP

  • 1 Tbsp
    olive oil
  • 1 medium
    onion diced
  • 2 medium
    carrots small dice
  • 6 clove
    garlic minced
  • 4 c
    beef broth
  • 28 oz
    crushed tomatoes
  • 3 Tbsp
    tomato paste
  • 1/2
    sweet vermouth or red wine
  • 1 Tbsp
    italian seasoning blend
  • 8 oz
  • 1/2 c
    each parmigiano reggiano and romano percornio shredded
  • 2 Tbsp
    italian parsley chopped

How to Make Spaghetti and Meatball Soup


  1. Mix all the ingredients together for meatballs and shape into small balls. Fry in oil over medium heat until browned on all sides. Transfer pan into 300 degree oven while making the soup.
  2. Heat the oil in a large pot. Add the onion and carrots cook for 5 minutes. Add the garlic cook 1 minute. Add the broth tomatoes, tomato paste, vermouth, and Italian seasoning. Cook 5 minutes. Add the spaghetti bring to a boil and reduce to a simmer and simmer about 10 minutes. Add the meatballs. Simmer 5 more minutes. Taste and adjust for salt.
  3. Serve topped with parmesan and romano cheese and parsley

Printable Recipe Card

About Spaghetti and Meatball Soup

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Italian

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