Spaghetti and Meatball Soup is a quick, fun, and easy spin on the classic plated dinner. Comforting and packed with veggies!
I love making soups on Sundays, especially, not only because it’s a healthy, hearty, and wholesome way to close out the weekend, but also because reheating leftovers for lunch all week is super convenient.
My latest soup Sunday obsession is Spaghetti & Meatball Soup. Think the diner classic in soup form plus TONS of hidden veggies.
Can you say upgrade?!
Not only is this soup packed with flavor, but it’s FUN to eat. Spaghetti and meatballs in soup form? Total hit with kids and kids at heart!
Start by sauting shredded carrots, zucchini and onion in a large soup pot with extra virgin olive oil until tender. You can shred the vegetables using a box grater, or by using the shredding blade on your food processor.
After the veggies are soft, add chicken broth and jarred marinara sauce then bring it to a boil.
Sprinkle in Italian seasoning, red chili pepper flakes, and mini meatballs. I recommend making my pork mini meatballs using ground beef instead of ground pork. Or you can use regular-sized gluten free prepared meatballs instead.
Last step is to add spaghetti that’s been snapped into small pieces (or any small cut pasta) then simmer until tender.
SO GOOD!
Since the carrots and zucchini are shredded, and are roughly the same size as the noodles, you really don’t realize you’re eating vegetables. It almost feels like you get to eat triple the amount of pasta, which is a win.
I hope you enjoy this fun, delicious, and easy soup recipe!
Spaghetti and Meatball Soup
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 large carrots or 10 mini carrots, shredded
- 1 small zucchini, shredded
- 1/2 yellow onion, chopped
- 2 cloves garlic, pressed or minced
- salt and pepper
- 42 oz low-sodium chicken broth
- 24 oz marinara sauce
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red chili pepper flakes, optional
- 1 lb prepared mini meatballs
- 1 cup spaghetti, broken into small pieces
Directions
- Heat oil in a large soup pot over medium heat then add carrots, zucchini, and onions, season with salt and pepper, then saute until tender, 8-10 minutes. Add garlic then saute until very fragrant, 1 minute.
- Add chicken broth, marinara sauce, Italian seasoning, and red chili pepper flakes then turn the heat up to high to bring to a boil. Once boiling, add meatballs and pasta then stir to combine. Turn heat back down to medium then simmer until pasta is tender. Ladle into bowls then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My family LOVES this soup. I love that it makes enough for 3 meals and my kids actually eat the veggies in it. I usually cant find mini meatballs so I just brown up some ground turkey meat to use instead.
I made this for dinner. It’s a very simple recipe with great flavor. My kids didn’t even realize there were veggies in the broth. I will definitely make this again. Thank you.