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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.

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I almost couldn’t handle the preciousness of this bowl of soup. I mean, mini meatballs floating amongst tiny spaghetti noodles? Too. Freaking. Cute!

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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.

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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!

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After the veggies are soft, add chicken broth and marinara sauce to the pot, and bring it to a boil.

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I used local Gino’s Marinara Sauce. It’s amore.

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Sprinkle in Italian seasoning, red chili pepper flakes, and the star of the dish, mini meatballs.

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My local grocery stores carry locally made Graziano’s mini meatballs, which are fantastic.

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Finally, add cut spaghetti, or any small pasta, and simmer until cooked.

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Squee!

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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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

Nutrition

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!

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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?

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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!!!

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