Spaghetti and Meatball Soup — Damn Delicious

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Spaghetti and Meatball Soup

Everyone’s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!

Spaghetti and meatballs. In soup form.

Does it get any better?

I mean, seriously.

Imagine having a hot bowl of creamy tomato soup.

And spaghetti noodles.

Topped with fresh basil and Parmesan cheese.

No wait. Extra Parmesan cheese.

Yeah. That’s a handful of major goodness.

Best of all, you can use store-bought, frozen or homemade meatballs. From there, this soup can be whipped up in a flash!

After this, you’ll never look at spaghetti and meatballs the same way. Although this soup does come neck in neck with these baked spaghetti and meatballs…

Spaghetti and Meatball Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Everyone’s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!


  • 1 pound mini meatballs, homemade or store-bought*
  • 4 cups chicken broth*
  • 3 cups marinara sauce, homemade or store-bought
  • 1 bay leaf
  • 8 ounces spaghetti, broken into 1-1/2-inch pieces
  • 1/4 cup basil leaves, chiffonade
  • 1/4 cup freshly grated Parmesan cheese


  1. Prepare meatballs according to package instructions; set aside.
  2. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
  3. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
  4. Serve immediately, garnished with basil and Parmesan, if desired.

*I highly recommend Trader Joe’s party size mini meatballs.

*Beef or vegetable broth can be substituted to better suit dietary restrictions.

Did you Make This Recipe?

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Why It’s A Smart Choice

Spaghetti and meatballs can end up being quite a heavy meal. But by making it into a soup, you retain all the flavor but in a lightened-up version! To reduce the sodium, look for a low sodium broth and marinara sauce.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.

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this sounds amazing,will definitely be trying this

I notice you said beef broth can be substituted. I’m curious why the original recipe shows chicken broth, since I would definitely use beef broth. This sounds like a fabulous recipe, but please explain your choice of using chicken broth.

Chicken broth is a personal preference for me, but as stated in the recipe, beef or vegetable broth can be substituted.

I would use vegetable broth and supplement the recipe with veggies, eg. carrots, and green beans.

I often use leftover meatballs and spaghetti and reprise the dish into soup! From scratch, even better!

Do you put the meatballs in frozen or thawed?

It is best to prepare the meatballs according to package instructions.

I am so excited to try this recipe.. I recently found your website through Pinterest and I have to say YUMMY. I have tried many of your recipes so thank you my family has enjoyed each and every recipe I have tried. LOVE your blog..

If making homemade meatballs ,do i brown them,or cook them before adding them in with the spaghetti. This recipe looks delicious,can’t wait to try it.please reply soon.Thank U for such a great recipe.

Yes, they should be cooked first.

Super easy – super good. I had Trader Joe’s meatballs and marinara sauce on hand. The only thing I was missing was fresh basil. Came together very easy and was delicious. I would definitely make it again.

I prefer chicken broth to beef broth in my soups, too. I like the smplicity of this soup, too, great idea.

Seriously looks delicioso .

Is it possible you could let us know the calories, cholesterol, fat content etc. for all your recipes in the future.
I am a border diabetic and my cholesterol is 311 which is rather high.
I would love to try all your recipes, but I am reluctant.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Thank you for your input!

Better half saw this, so I’m making it for dinner tonight. I make your ‘Swedish Meatballs’ in quantity and freeze them 12 to a package (without the sauce), so I’ll use a package of those (because we love them!)in this dish. A loaf of homemade Italian bread…=yum.

I made meatballs this weekend and realized how much I enjoy them. I look forward to continuing my love for them with this dish!

Just made this using turkey meatballs also used dried basil coz these are the ones i have on hand.. Yummy

I’m making this right now. Hopefully the sauce and broth isn’t all absorbed into the pasta for when my fiancé gets home later. We always love any recipe of yours I try, I’m on your mailing list.

Thanks for the recipe!

I just made this, and I love it! I did find that I had to keep adding more water/broth to the recipe as the broth was being absorbed into the pasta, every time I went to get some, LOL! Where is it going? LOL!

Made this tonight exactly as you instructed, except used the whole 20oz bag of Trader Joe’s meatballs. It was easy, delicious and perfect! We loved it, and we love every one of your recipes we have tried. Thank you for making my dinner preparation so easy and delicious.

This was super delicious and easy! All the kids loved it. Thanks!

So easy and sooooo good! I made my own Italian sausage meatballs. and added a pinch of red pepper flakes. I also used Roasted Red Pepper pasta sauce. YUMMY YUMMY! Thanks again, Chungah, for knocking it out of the park!

Oh boy! I would have never thought that spaghetti and meatballs in a soup was even a possibility. Was I ever wrong. I love pasta and I love soup so together this is actually really good. Thanks for sharing!

I was wondering if it is necessary to use mini meatballs? will it affect the flavor or consistency? I only have normal size meatballs on hand.

Nope – not necessary at all!

Does this freeze well?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I made this for dinner last night and my husband and I loved it! However, I did sauté onion and mushrooms with a little olive oil in the pot before adding any ingredients. I also added carrots. These made it more hearty. I will be making this again.

Add lemon grass to the recepe

Made it ! excellent

Would love to make this with a gluten free pasta-which I usually cook and rinse before adding to any recipe( it’s usually really starchy). Could you offer a suggestion on how to modify the liquid content if I’m adding cooked pasta? Thanks so much! Looking forward to making this recipe.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I found that if you boil the spaghetti separately you can then add as much as you would like to the soup once done. Not too starchy and noodles did’t take over the soup.

I made a similar meatball soup only I used low sodium V8. I added chicken broth and cut up fresh veggies like onion, collard greens, cabbage, carrots and celery. I also use dried veggies a lot. I browned the meatballs and drained them . I used about a tablespoon of chile powder, and a teaspoon of oregano. Season with salt and pepper to taste. I tossed everything in a pressure cooker and cooked it for only a couple of minutes. You can do this in a large pot but it will take much longer.
Hubby was skeptical but loved it. : )

P.S. I did not use any noodles, potatoes or rice.

I love this soup! We have it about once a month now. Thank you for the great recipe!

Could you tell me how the serving size this recipe uses to make 6 servings. I work for a school district and have a kitchen manager interested in making this soup for her students, but I can’t expand the recipe without knowing the serving size you used approximately.

Serving size is roughly 1 cup per serving. Hope that helps!

Thank you that is very helpful!

This got me to think as to how I could adapt this recipe to my needs. If your the kind of cook who needs exact measurements, you will just have to wing it as I almost never measure. I could not convince myself that spaghetti would make good soup. Since macaroni and spaghetti are the same thing, only a different shape; I opted to use macaroni instead of spaghetti. Also, I had no marinara sauce, I used a substitute of Progresso Hearty Tomato soup.

Cook about 1 cup of Barilla brand medium shells for 9 minutes ONLY, usinging only enough water to cover. Drain (saving water) and set aside.There will be about 1 cup of water left over. Mix in 1 teaspoon of Better Then Bullion roasted chicken bullion. Stir to mix. Dump in 1 can of Progresso Hearty Tomato soup. I then dumped in some frozen Italian style meatballs. Heat slowly until hot. Return cooked macaroni to soup, and continue to cook for 1 to 2 minutes only just to warm up the macaroni. Do not over cook! Serve and top with some Kraft shredded Parmesan, Romano, and Asiago cheeses. This made a quick and hearty soup that turned out delicious. Try it, you’ll like it. The only thing missing was the Italian bread.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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