This quick and easy soup is made in no time flat. Too fun (and delicious!) to resist.
I’ve been really into making soups on Sundays lately because, I don’t know, it just kind of feels right. What can I say – a big pot of something warm & bubbly simmering on the stove all afternoon, leaving enough leftovers for lunches all week really does it for me. ;)
This week I modified my recipe for Spicy Tomato & Turkey Soup with Ditalini, and made Spaghetti & Meatball Soup.
I almost couldn’t handle the preciousness of this bowl of soup. I mean, mini meatballs floating amongst tiny spaghetti noodles? Too. Freaking. Cute!
Start the Spaghetti & Meatball Soup by shredding carrots, zucchini and onion, and sauteing them in a big soup pot. You don’t have to add veggies to this soup, but I thought they’d be good to bulk it up, and it’s a really easy way to get them into your diet. Well, plus Ben and I went a little crazy at a Mexican restaurant last night, and I was feeling the need to be ultra healthy today…
Oh, I forgot to mention I shredded the veggies up in THIS! The new 14 Cup Cuisinart Food Processor Ben got me for Christmas. It’s my pride and joy!
I’ve wanted this baby for years. It’s big, bad, and everything I thought it would be.
And more, obviously, as it came with slicing and shredding blades which make slicing and shredding veggies a cinch.
Faster than a salad shooter, I’m tellin’ ya. (BAHAHA, remember those?! My Mom was obsessed. ;) )
Anywho, after the veggies are soft, add chicken broth and marinara sauce to the pot, and bring it to a boil.
I used local Gino’s Marinara Sauce. It’s amore.
Sprinkle in Italian seasoning, red chili pepper flakes, and the star of the dish, mini meatballs.
My local grocery stores carry locally made Graziano’s mini meatballs, which are fantastic.
Finally, add cut spaghetti, or any small pasta, and simmer until cooked.
Spaghetti and Meatball Soup
2 teaspoons extra virgin olive oil
2 large carrots or 10 mini carrots, shredded
1 small zucchini, shredded
1/2 onion, shredded or finely chopped
2 garlic cloves, minced
salt & pepper
42oz low-sodium chicken broth
24oz marinara sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon red chili pepper flakes
1lb mini meatballs
1 cup cut spaghetti or other small pasta
- Heat oil in a large soup pot, add vegetables, season with salt & pepper, and saute until soft. Add in chicken broth, marinara sauce, Italian seasoning and red chili pepper flakes and bring to a boil. When boiling, add in meatballs and spaghetti. Simmer until pasta is cooked. Ladle into bowls and top with parmesan cheese, if desired.
This was slurptastic! Gino’s is a little spicy, so the soup had a nice kick, and the mini meatballs and petite spaghetti noodles just made it fun. I kind of felt like a giant, or something?
Since the carrots and zucchini were shredded, and were the same size as the noodles, I felt like I was getting to eat triple the amount of pasta too. It was awesome. Definitely make this!!!
What’s your can’t-live-without kitchen tool/appliance/gadget?
Mine is definitely my food processor. Even before I got the big one, my 4-cup mini was my go-to appliance in the kitchen. It’s great for chopping veggies, mixing batters, making ice cream, and ton of other things.