Description
A comforting and hearty Spaghetti Meatball Soup that combines flavorful meatballs, tender spaghetti, and a rich broth.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 ounces spaghetti, broken into thirds
- 1 cup fresh spinach (optional)
- Grated Parmesan cheese for serving
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined. Form into small meatballs, about 1 inch in diameter.
- In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add beef broth, diced tomatoes, oregano, and red pepper flakes. Bring to a boil.
- Return the meatballs to the pot and reduce heat to a simmer. Cook for 15 minutes.
- Add the broken spaghetti and cook according to package instructions until al dente, about 8-10 minutes. If using spinach, stir it in during the last minute of cooking.
- Serve hot, garnished with additional grated Parmesan cheese.
Notes
- For a lighter version, substitute ground turkey for ground beef.
- Add your favorite vegetables like zucchini or bell peppers for extra nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg