Spaghetti Meatball Soup Cozy Italianamerican Pasta Soup

Quick Hook

Spaghetti and Meatball Soup is my cozy weeknight obsession. Ever crave comfort food after a cold day? Americans eat about 20 pounds of pasta yearly, by the way.

I made this to please picky eaters. Honestly, it tastes like a hug in a bowl. The bright tomato broth and herb finish sell it.

Brief Overview

This dish is an Italian-American pasta soup recipe. It grew from immigrant kitchens adapting saucy classics into soups.

Difficulty is medium, mostly timing and tiny tasks. Prep is about 20 minutes , cook time 30 35 minutes , total 55 70 minutes .

Yields six hearty servings, great with crusty bread.

Main Benefits

Top health perk is a protein veggie balance. Meatballs add protein. Spinach adds iron and vitamins.

This is perfect as a Comfort Food Winter Soup. It’s also great for casual dinners and families. Leftovers reheat well if you cook pasta separately.

What makes this special is the small meatballs. Mini meatballs spaghetti soup keeps every bite tender. I learned to avoid mush by not overcooking the pasta.

You’ll learn how to cook spaghetti in soup without getting soggy.

If you want an Easy Meatball Soup Recipe, this fits. It’s also a one-pot spaghetti and meatballs soup if you brown and finish in one pot.

Oh my gosh, I once forgot to chill the meatballs and they fell apart. Lesson learned: chill for 10 15 minutes if needed.

This is a solid Tomato broth pasta soup recipe. Follow simple swaps for turkey or vegetarian versions. For a quick tip on How To Make Meatball Soup, keep meatballs small and brown them well.

I like finishing with lemon and parsley. That brightens the soup right up. Spaghetti And Meatball Soup works year round.

Now, on to the ingredients.

Ingredients & Equipment what you actually need

Fun quote: There is no sincerer love than the love of food.
I lived for years on pasta dinners.

This one is different. It’s Spaghetti and Meatball Soup . It’s cozy. It’s lighter. It’s Italian American soul food.

Main Ingredients

Meatball stage:

• 1 lb (450 g) ground beef (80/20) or mixed beef/pork.
• 1/2 cup (60 g) plain breadcrumbs.
• 1/4 cup (25 g) grated Parmesan.
• 1 large egg (50 g) , 2 cloves garlic, 2 tbsp parsley.
  Quality note: use fresh grated Parmesan. It melts better.

Soup stage:

• 1 tbsp olive oil, 1 medium onion (150 g), 2 carrots (120 g), 2 celery stalks (100 g).
• 6 cups (1.5 L) low-sodium broth.
• 1 can (14 oz / 400 g) crushed tomatoes.
• 8 oz (225 g) spaghetti, broken into 2 3 inch pieces.
• 2 cups (60 g) baby spinach.
  Quality note: pick a good canned tomato brand. Bright acidity matters.

Final touches:

• 2 tbsp parsley, 2 tbsp grated Parmesan, 1 tbsp lemon juice.
  Tip: small meatballs cook quickly. Make them 1 inch / 25 mm wide.

Seasoning Notes

Essential combo: sea salt, black pepper, dried oregano, dried basil. Add crushed red pepper flakes for heat.
Aromatics: bay leaf, fresh parsley, lemon juice at finish.

Flavor boosters: a splash of wine or parmesan rind in broth.
Quick subs: breadcrumb swap crushed crackers or oats.

If spinach is absent, use 3 cups (90 g) chopped kale.

Equipment Needed

Essential: large Dutch oven or 5 6 qt (5 6 L) stockpot. Mixing bowl, wooden spoon, slotted spoon, ladle.
Instant read thermometer optional for safety.

Home alternative: use a heavy saucepan if no Dutch oven.
No slotted spoon? Use regular spoon carefully.

I love this as a weeknight fix. Honestly, learning to time pasta is tough. Cook spaghetti in soup without getting soggy by undercooking it a minute.

Leftovers tip: keep pasta separate. That saves texture. This little soup hits every note. Try this Easy Meatball Soup Recipe tonight.

Cooking Method

Fun fact: turning spaghetti into soup helped stretch meals in Italian American homes. It’s cozy and clever. You get a bowl of comfort food winter soup with less fuss.

Prep Steps

Have your mise en place ready. Scoop and mix meatball ingredients into a bowl. Chop onion, carrot, and celery. Break spaghetti into 2 3 inch pieces.

Time saving tip: roll all meatballs at once. Use an ice cream scoop. Chill 10– 15 minutes to firm them up. That saves time later.

Safety reminder: wash hands after handling raw meat. Use an instant read thermometer when in doubt. Aim for 160° F ( 71° C) inside meatballs.

step-by-step Process

1. Mix meatball ingredients gently. Form 1 inch meatballs. Chill 10– 15 minutes if needed.
2. Brown meatballs in batches in a hot pot. Sear about 5– 6 minutes until golden. Don’t crowd the pan.
3. Sauté onion, carrot, and celery in the same pot for 5– 7 minutes until onion is translucent. Add garlic for 30 60 seconds.
4. Add crushed tomatoes, broth, bay leaf, and herbs. Scrape browned bits. Return meatballs. Bring to a gentle simmer. Simmer 12– 15 minutes .
5. Stir in broken spaghetti. Cook until al dente, usually package time minus 1– 2 minutes . Check pasta for a slight bite.
6. Add spinach until wilted (1– 2 minutes). Remove bay leaf. Adjust salt and pepper. Finish with parsley and Parmesan.

Visual cues matter. Meatballs should be golden outside. Broth should smell tomato rich. Pasta is al dente with a slight chew.

Pro Tips

Keep meatballs small for quick cooking. Brown in batches for flavor. If making leftovers, cook pasta separately to avoid sogginess. Common mistake: overmixing meat makes dense balls. Don’t do it.

make-ahead: freeze cooked meatballs on a tray, then bag them. Reheat in warmed broth. That’s perfect for busy weeknights.

I learned this from messy weeknight experiments. Honestly, Spaghetti and Meatball Soup saved my winter dinners more than once. Try the one-pot spaghetti and meatballs soup approach for minimal cleanup.

You’ll thank me later.

Recipe Notes

Fun fact: most folk crave soup in winter. I counted. Nine of ten friends agreed. That’s why I love this Spaghetti and Meatball Soup.

Serving Suggestions

Serve it rustic and cozy. Use shallow bowls to show meatballs. Add torn basil and extra Parmesan. For sides, go crusty garlic bread or lemony arugula salad.

Pair with a medium red wine. Or sparkling water with lemon.

Storage Tips

Cool the soup quickly after serving. Refrigerate within two hours. Store in airtight containers for up to four days. For freezing, remove pasta first.

Freeze meatballs and broth separately. Thaw overnight in the fridge. Reheat gently on low heat. Bring to a simmer, not a boil.

Meatballs stay tender that way. Pasta cooked in soup gets soggy. To avoid this, cook spaghetti separately for leftovers.

Variations

Want a lighter take? Try turkey and herb meatballs. That makes an easy meatball soup recipe swap. Vegetarian? Use lentil or mushroom balls.

For a one-pot spaghetti and meatballs soup vibe, use shorter pasta. Or try mini meatballs spaghetti soup for kid-friendly bites.

Seasonal twist: add roasted squash in autumn. Or toss in peas in spring. Spinach and meatball soup recipe lovers stir in baby spinach at the end.

Nutrition Basics

Rough estimate per serving: about 520 calories. Protein sits near 28 grams. Fiber comes mostly from veggies and pasta. This soup offers iron and vitamin C.

Greens add vitamin K and folate. Using lean meat lowers fat. Choosing low-sodium broth cuts sodium.

A quick tip from my kitchen mistakes. I once overcooked pasta in the pot. Big regret. Now I cook pasta a minute less.

Then finish it in the soup. Keep meatballs small. They cook evenly and stay tender. Don’t overmix the meat. Handle gently for best texture.

Conclusion
This tomato broth pasta soup recipe hugs you from the inside. It’s practical and forgiving. Try it on a cold night.

You’ll get comfort food winter soup vibes. Honestly, it might become your weeknight hero.