Spaghetti and Meatball Soup is a 30 minute meal the whole family can get behind. This comforting slurp-able soup is delicious and such fun to eat!
spaghetti and meatball soup is a saucy solution to what’s for dinner
Have you ever been disappointed by a plate of spaghetti and meatballs because it’s just…dry? It lacks that saucy quality you’re craving? I’ve fixed all that with a soup-i-fied version that makes spaghetti and meatballs even more cozy and delicious. This slurp-able meal is always a hit ~ just don’t forget the napkins!
ingredients for spaghetti and meatball soup
the main players
- you’ll need meatballs ~ I like to use ready made meatballs, either fresh (my choice) or frozen. Of course you can make homemade meatballs, but this is a great excuse to take a shortcut.
- tomato or marinara sauce ~ buy your favorite, there’s no need to make your own for this recipe. Keep in mind you will get what you pay for, and there are lots of premium brands on the shelves now. Experiment!
- pasta ~ I love thin spaghetti because it keeps this soup light. Break in half before boiling.
- salt and pepper
- garlic, minced
- red wine ~ totally optional: I use it to rinse out the bottle of marinara sauce.
- Italian seasoning ~ I crush it between my fingers as I add it to revive the flavors.
- Parmesan cheese
the biggest problem with spaghetti and meatball soup?
It’s deciding whether to eat it with a spoon or a fork (I suggest both.) Seriously, though, I think this is the way spaghetti and meatballs was meant to be eaten! When you use great quality prepared meatballs and one of the premium tomato sauces available on the market today, you’ve got a really delicious convenient meal.
Spaghetti and Meatball Soup
- 1.5 lbs readymade sweet Italian meatballs, uncooked (or homemade)
- 3-4 cloves garlic, minced
- 1/2 tsp Italian seasoning
- 32 ounces tomato sauce, marinara sauce, or spaghetti sauce (use your favorite!)
- 1/4 cup red wine, optional
- 8 ounces thin spaghetti
- Parmesan cheese
- salt and fresh cracked black pepper
- In a large saucepan, over medium-high brown the meatballs on all sides. This takes about 5-10 minutes. Drain any excess fat.
- Turn the heat down, add the garlic, Italian seasoning, and the tomato sauce. Rinse out the bottle of sauce with the wine and add to the pan, if using. Bring up to a simmer, then cover the pot and gently simmer the meatballs until they are cooked through (they should reach 160F inside.)
- Meanwhile, break the pasta in half, and cook in well salted water until just barely al dente. Reserve 2 cups of pasta cooking water, and drain the pasta.
- Add the pasta to the tomato sauce, along with about a cup of the reserved pasta water. Stir well, and add a little more pasta water if you'd like the consistency to be thinner. Taste to adjust any of the seasonings.
- Serve hot with plenty of Parmesan cheese and a good grinding of black pepper.
- Always taste your food to adjust the seasonings if necessary. If you taste the tomato sauce and feel it needs a little something, try a small amount of sugar (1/2 teaspoon) and a touch of red wine vinegar.
- If you’re cooking for kids they might love mini meatballs and shredded mozzarella instead of Parmesan.