Classic Spaghetti Meatball Soup

Everyone loves a comforting bowl of soup on a chilly evening, and turning classic spaghetti and meatballs into soup is pure genius. This recipe transforms a familiar favorite into a warm, filling dinner that comes together quickly and satisfies the whole family. The homemade meatballs add extra heartiness, but you can switch to frozen to save time without sacrificing flavor. It’s a cozy meal that makes any night feel special.

My family fell in love with this soup during a cold weekend. I made the meatballs ahead of time, and dinner was ready faster than ever when everyone was hungry after playing outside.

Ingredients

• One tablespoon olive oil: essential for sautéing and starting the flavor base, look for extra virgin for the richest taste
• One small onion, finely chopped: adds sweetness and depth choose a firm onion without soft spots
• Two cloves garlic, minced: provides aromatic intensity, fresh is best for that punch
• Forty two ounces chicken broth: the soup’s foundation, pick low sodium to control saltiness
• Twenty four ounces marinara sauce: brings tomato richness and herb flavors, opt for a good quality brand or homemade
• Half a teaspoon Italian seasoning: blends oregano basil and thyme for that classic Italian touch
• Six ounces thin spaghetti, broken in half: cooks evenly in soup, any long pasta can work if needed
• One pound mini meatballs, cooked: the star protein, homemade makes the soup extra special but frozen is convenient
• Salt and pepper, to taste: to balance and enhance all the flavors
• One pound ground beef: rich and hearty, use 80/20 lean to keep meatballs juicy
• Half a cup bread crumbs: binds meatballs gently without toughness
• One teaspoon Italian seasoning: complements the soup’s flavors
• Half a teaspoon garlic powder: deepens the garlic flavor without overpowering
• Half a teaspoon onion powder: adds subtle sweetness and balance
• Half a teaspoon salt: brings all ingredients together
• Quarter teaspoon black pepper: brightens with a little heat
• One large egg: holds the mixture together for perfect texture

Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic. Cook slowly stirring frequently for about 5 to 8 minutes until the onions are soft and translucent and the garlic fragrant but not browned. This slow sauté creates a sweet, flavorful base for the soup.

Build the Broth:

Pour in the chicken broth followed by the marinara sauce. Stir in the Italian seasoning. Increase the heat and bring the soup to a rolling boil. This combines the tomato and broth flavors and infuses the herbs into the base.

Cook the Pasta and Meatballs:

Add the broken spaghetti and cooked mini meatballs to the boiling soup. Reduce the heat slightly and simmer for 6 to 7 minutes, or until the noodles are tender but still hold some bite. The meatballs heat through during this time, avoiding overcooking.

Season and Serve:

Taste the soup and add salt and pepper as needed to suit your palate. For finishing touches, grate fresh Parmesan cheese and sprinkle torn fresh basil leaves on top. Serve immediately with crusty bread for dipping.

Make the Mini Meatballs:

In a large bowl combine ground beef, bread crumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and egg. Mix gently until just combined, careful not to overwork the meat. Roll mixture into small meatballs about one inch in diameter. Place on a sheet pan and bake in a 350 degree Fahrenheit oven for about 15 minutes or until cooked through. Let cool before adding to the soup.

I love the mini meatballs the most because they add such a fun, hearty bite without overwhelming the soup. One winter night my kids helped me roll the meatballs, and they were so proud to see their work become part of dinner. It’s become a memorable tradition every time we cook this soup together.

Storage tips

Store leftover soup in an airtight container for up to 4 days in the refrigerator. For best texture, keep pasta and meatballs submerged in broth to prevent drying out. Reheat gently on the stove to avoid overcooking the noodles.

Ingredient substitutions

Ground turkey or chicken can replace beef in mini meatballs for a lighter option. Use gluten free breadcrumbs to accommodate dietary needs. Swap thin spaghetti with small pasta shapes like orzo or ditalini if preferred.

Serving suggestions

Serve with a crusty baguette for dipping or garlic bread for extra indulgence. A crisp green salad or steamed vegetables pair nicely to round out the meal.

This soup is a cozy, family friendly twist on a classic that can be prepped ahead to save time. Enjoy with crusty bread and a simple salad for a complete weeknight meal.

Common Recipe Questions

→ Can I use frozen meatballs instead of homemade?

Yes, frozen meatballs work well and can save time while still delivering great flavor and texture.

→ What type of pasta is best for this dish?

Thin spaghetti broken in half cooks quickly and blends beautifully with the broth and meatballs.

→ How long does it take to prepare this meal?

Prep and cook time combined is about 30 minutes, including baking mini meatballs if made fresh.

→ Can I prepare the meatballs in advance?

Absolutely, meatballs can be baked ahead and refrigerated or frozen for easy meal prep.

→ What seasonings enhance the soup's flavor?

Italian seasoning, garlic, onion, salt, and pepper create a balanced, savory base for the broth and meatballs.

→ Is this dish suitable for a cozy dinner when it's cold?

Yes, its warm broth and hearty ingredients make it ideal for chilly evenings and comfort food cravings.