Spaghetti Meatball Soup: A Comforting and Delicious Recipe

Spaghetti Meatball Soup: Imagine all the comforting flavors of classic spaghetti and meatballs, but in a warm, slurpable soup! This isn’t just any soup; it’s a hearty, satisfying meal that’s perfect for chilly evenings or when you’re craving something familiar yet exciting. Forget standing over a hot stove for hours – this recipe brings the beloved Italian-American staple to your table in a fraction of the time.

While the exact origins of spaghetti meatball soup are a bit murky, it’s likely a modern adaptation of traditional Italian soups like minestrone, incorporating the iconic flavors of spaghetti and meatballs that became popular in America. Italian immigrants, adapting to new ingredients and tastes, created the spaghetti and meatballs dish we know and love, and this soup is a delightful evolution of that culinary journey.

What makes this soup so irresistible? It’s the perfect combination of savory, tender meatballs, the comforting chew of spaghetti, and a rich, flavorful tomato broth. People adore it because it’s both nostalgic and innovative, offering a convenient and delicious way to enjoy a classic comfort food. Plus, it’s incredibly versatile – you can easily customize it with your favorite vegetables and spices to create a truly unique and personalized bowl of goodness. Get ready to experience a new family favorite!

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend recommended for flavor)
• 1/2 pound ground pork (adds moisture and richness)
• 1 cup breadcrumbs (Italian seasoned preferred, or plain with added Italian seasoning)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth (low sodium preferred)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 8 ounces spaghetti, broken into 2-inch pieces
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Making the Meatballs:

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
2. Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
3. Roll the meat mixture into small meatballs, about 1 inch in diameter. I like to use a small cookie scoop to ensure they are all uniform in size. This helps them cook evenly.

Cooking the Soup:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. This step is important for building flavor in the soup base.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the beef broth, crushed tomatoes, and tomato sauce. Stir to combine.
5. Add the oregano, basil, red pepper flakes (if using), bay leaf, salt, and pepper. Stir well.
6. Bring the soup to a simmer.
7. Gently drop the meatballs into the simmering soup. Be careful not to overcrowd the pot. You may need to cook the meatballs in batches.
8. Cover the pot and simmer for 15-20 minutes, or until the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
9. Remove the bay leaf from the soup.
10. Add the broken spaghetti to the soup and cook until the pasta is tender, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
11. If using, stir in the frozen peas during the last few minutes of cooking. This will add a pop of color and freshness to the soup.

Serving:

1. Ladle the spaghetti meatball soup into bowls.
2. Garnish with fresh parsley and grated Parmesan cheese.
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have time to meld together.

Tips and Variations:

• Meatball Variations: Feel free to experiment with different types of ground meat, such as ground turkey or chicken. You can also add other herbs and spices to the meatball mixture, such as Italian seasoning, garlic powder, or onion powder.
• Vegetable Additions: Add other vegetables to the soup, such as zucchini, spinach, or kale. These can be added during the last few minutes of cooking.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit the red pepper flakes altogether.
• Pasta Options: You can use other types of pasta in this soup, such as ditalini, orzo, or elbow macaroni. Just be sure to adjust the cooking time accordingly.
• Slow Cooker Option: This soup can also be made in a slow cooker. Brown the meatballs in a skillet before adding them to the slow cooker. Then, add all of the other ingredients (except the pasta) to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
• Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Make it Vegetarian: Substitute the ground meat with plant-based crumbles and use vegetable broth instead of beef broth.

Detailed Notes on Ingredients:

• Ground Beef: I recommend using an 80/20 blend of ground beef for the meatballs. This blend has enough fat to keep the meatballs moist and flavorful. If you prefer a leaner option, you can use 90/10 ground beef, but the meatballs may be a bit drier.
• Ground Pork: Ground pork adds moisture and richness to the meatballs. If you don’t have ground pork, you can substitute it with more ground beef.
• Breadcrumbs: Italian seasoned breadcrumbs add flavor to the meatballs. If you only have plain breadcrumbs, you can add Italian seasoning to the meatball mixture.
• Parmesan Cheese: Grated Parmesan cheese adds a salty and savory flavor to the meatballs.
• Beef Broth: Low sodium beef broth allows you to control the amount of salt in the soup. If you only have regular beef broth, you may need to reduce the amount of salt you add to the soup.
• Crushed Tomatoes and Tomato Sauce: These ingredients provide the base for the soup. You can use either canned or fresh tomatoes. If using fresh tomatoes, be sure to peel and chop them before adding them to the soup.
• Spaghetti: Breaking the spaghetti into smaller pieces makes it easier to eat in the soup.

Troubleshooting:

• Meatballs Falling Apart: If your meatballs are falling apart in the soup, it could be due to overmixing the meat mixture or not using enough breadcrumbs. Be sure to gently mix the meat mixture until just combined and use the correct amount of breadcrumbs.
• Soup Too Thick: If your soup is too thick, you can add more beef broth to thin it out.
• Soup Too Thin: If your soup is too thin, you can simmer it for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
• Soup Lacking Flavor: If your soup is lacking flavor, you can add more herbs and spices, such as oregano, basil, garlic powder, or onion powder. You can also add a splash of Worcestershire sauce or soy sauce to enhance the savory flavor.

Conclusion:

So there you have it! This Spaghetti Meatball Soup is more than just a meal; it’s a warm hug in a bowl, a comforting classic with a fun, soupy twist. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and utterly delicious dinner option. It’s the perfect way to satisfy those spaghetti and meatball cravings without all the fuss of boiling pasta separately and meticulously layering everything on a plate. Plus, it’s incredibly versatile, making it a fantastic option for busy weeknights or cozy weekend lunches.

Why You Absolutely Need This Soup in Your Life

Seriously, what’s not to love? We’re talking tender, flavorful meatballs simmered in a rich, tomato-based broth, studded with perfectly cooked spaghetti and seasoned to perfection. It’s a complete meal in one pot, minimizing cleanup and maximizing flavor. The beauty of this recipe lies in its simplicity. It uses readily available ingredients, and the steps are straightforward, even for novice cooks. But don’t let the simplicity fool you; the end result is a deeply satisfying and incredibly flavorful soup that will have everyone asking for seconds.

Serving Suggestions and Delicious Variations

Now, let’s talk about how to make this Spaghetti Meatball Soup your own! I love serving it with a generous sprinkle of freshly grated Parmesan cheese and a side of crusty bread for dipping. A dollop of ricotta cheese on top adds a creamy richness that’s simply divine. For a bit of freshness, try adding a handful of chopped fresh basil or parsley right before serving. And if you like a little heat, a pinch of red pepper flakes will do the trick.

Feeling adventurous? Here are a few variations to consider:

• Vegetarian Delight: Substitute the meatballs with vegetarian meatballs or add extra vegetables like zucchini, bell peppers, or spinach.
• Creamy Dream: Stir in a splash of heavy cream or half-and-half at the end for an extra creamy and decadent soup.
• Italian Sausage Twist: Replace some or all of the ground beef with Italian sausage for a spicier and more robust flavor.
• Mini Meatball Mania: Use smaller meatballs for a fun and kid-friendly version.
• Pasta Power: Experiment with different types of pasta! Ditalini, orzo, or even broken lasagna noodles would work beautifully.

The possibilities are endless! Don’t be afraid to get creative and experiment with different flavors and ingredients to create your own signature version of this classic soup.

I’m so excited for you to try this recipe! I truly believe it will become a new family favorite. It’s the kind of dish that brings people together, warms the soul, and leaves everyone feeling happy and satisfied. So, grab your ingredients, put on your apron, and get ready to create some magic in the kitchen.

Once you’ve made this Spaghetti Meatball Soup, I’d absolutely love to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!