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.
I adore this spaghetti and meatball soup and have made it several times in the last 2 months! This is what I asked my girlfriend to cook for my birthday meal next week. I’ve made a skinny version–turkey meatballs, 1/2 the cut spaghetti, and more of the zucchini. I usually cook the broth a little longer than the original recipes calls for, so it reduces and gets thicker. Mmmm…
Wow! Made my own tomato sauce and meatballs and yum!!!! Thank you!
Which HyVee do you shop at? I’ve never seen those mini Graziano meatballs at HyVee before. Those are awesome! That cut spaghetti is really neato, too.
I have found the meatballs at the 74th St and West Glen HyVees!
I just made this soup for the second time. we love it. I added way more veggies this time, can’t get enough. mmmm. I’m just about to enjoy a bowl and I cannot wait!!!
We made this for Sunday Soup Supper tonight and it was FAB. I love the addition of zucchini & carrots. Yum Yum!
I am making this tonight! i cant wait! and its the perfect day for a good soup! cold and snowy!!! I think I may add some fresh basil! what do you think?? and any suggestions for how i might do the carrots and zucchini if I dont have that food processor thing! haha
This looks really good and easy if you have pre-made meatballs. Gonna try this soon.
I made this for our family this week. We loved it! A piece of garlic bread and side salad were perfect sides. Thanks for sharing :)
I’m so not from where you are that I haven’t got the slightest idea what a Hy-Vee is… lol. I’m going to try out your recipe tomorrow and I CAN’T WAIT! I couldn’t find any already prepared meatballs at my grocery so I’m going to do it myself (oh yikes. That’s an undertaking).
I haven’t seen the Help yet, but I LOVED the book. Your summary of Hangover 2 make me laugh out loud, literally, because just two nights ago my boyfriend and I watched it, and I said the exact same thing.
My can’t-live-without kitchen tool is definitely my Blendtec blender, because I am seriously smoothie-obsessed. Coming in at a close second are my Pampered Chef garlic mincer (people actually chop garlic? for real?) and my programmable Cuisinart coffeemaker, without which I would not get up in the mornings. :)
I just got a Breville Smart oven for Christmas and it has become my cant-live-without tool. Before it was my Vitamix. Making this soup NOW. Can’t wait to taste!!!!
ok this is twice now that I have seen you use the mini meatballs from Hy-Vee, yet I have spent HOURS in Hy-Vee trying to find them. WHERE are they???
They are usually by the Italian sausage and ground turkey. Just ask the meat counter guys the next time you can’t find them!
Thank you so much, I will do that this week when I go grocery shopping!
Haha, my husband and I had the exact same movie night on Saturday! We both loved The Help, although I hadn’t read the book yet.
I have the exact same food processor as you, and it truly is a noble beast!! I’ve had it for five years now, and I’ve used for making tremendous amounts of baby food for my three ravenous boys, among other culinary adventures. I can’t live without it! Let’s hear it for the 14-cup Cuisinart! Woo Hoo!