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.


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!


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.

DSC_0377  DSC_0378

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

Spaghetti and Meatball Soup is a quick and easy soup is made in no time flat. Too fun (and delicious!) to resist.
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 2
Calories 1276 kcal


  • 2 teaspoons extra virgin olive oil
  • 2 large carrots or 10 mini carrots shredded
  • 1 small zucchini shredded
  • 1/2 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 gluten free spaghetti broken into small pieces


  • Heat oil in a large soup pot over medium heat then add carrots, zucchini, and onions, season with salt and pepper, and saute until tender, 8-10 minutes. Add garlic then saute until very fragrant, 1-2 minutes.
  • 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.


  • I don't recommend reheating gluten-free pasta as the texture deteriorates.


Calories: 1276kcalCarbohydrates: 124gProtein: 67gFat: 60gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gCholesterol: 163mgSodium: 2039mgPotassium: 2688mgFiber: 11gSugar: 19gVitamin A: 11959IUVitamin C: 50mgCalcium: 160mgIron: 9mg
Keyword dairy free, gluten free
Tried this recipe?Let us know how it was!


This was fantastic! 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!!!