This homey Spaghetti & Meatball Soup blends Italian-American comfort with weeknight practicality. The method begins like many classic soups from immigrant kitchens: sauté a base of onion, celery, carrot, and a little garlic, then enrich the broth with chicken stock and a touch of tomato for color and sweetness. Small meatballs, made from lean ground sirloin, breadcrumbs, Parmesan, egg, and parsley, poach directly in the simmering pot, lending body and flavor without extra pans. A handful of spaghetti, snapped in half, cooks right in the broth so every strand absorbs the savory tomato-chicken base. Torn basil and more Parmesan finish the soup with freshness and a salty, nutty bite. It’s cozy, budget-friendly, and nostalgic, perfect for a simple dinner or a potluck-friendly main.
Ingredients
- 1 tbsp olive oil
- 2 carrots (medium, finely chopped)
- 2 stalks stalks (finely chopped)
- 1 onion (medium, finely chopped)
- 1 clove garlic (minced)
- 1 qt chicken stock (low-sodium preferred)
- 3 cups tomato sauce (or strained tomatoes)
- Kosher salt (to taste)
- black pepper (to taste)
Meatballs
- 1 lb ground sirloin (90% lean)
- ½ cup plain dry breadcrumbs
- ¼ cup Parmesan cheese (finely grated, about half as much as crumbs)
- 2 tbsp fresh parsley (chopped )
- 1 egg (large )
- ½ tsp kosher salt
- ¼ tsp black pepper
To Finish
- 3 oz spaghetti (broken in half)
- 1/2 cup fresh basil leaves (torn, loosely packed )
- grated Parmesan (for serving)
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a Dutch oven over medium heat.
- Add carrots, celery, and onion; season lightly with salt and pepper.
- Cook, stirring, until softened, 6–8 minutes.
- Stir in garlic and cook 30 seconds.
Step 2: Build the Broth
- Pour in chicken stock and tomato sauce.
- Bring to a boil, then reduce to a lively simmer.
Step 3: Make the Meatballs
- In a bowl, combine ground sirloin, breadcrumbs, Parmesan, parsley, egg, salt, and pepper.
- Mix gently until just combined.
- Roll into 1-inch meatballs (about 20–24).
Step 4: Cook the Meatballs
- Add meatballs to the simmering soup one at a time.
- Cover and simmer 8–10 minutes, until meatballs are just cooked through.
Step 5: Add the Pasta
- Stir in broken spaghetti.
- Simmer uncovered, stirring occasionally, until al dente, 8–10 minutes.
Step 6: Finish & Serve
- Stir in torn basil.
- Taste and adjust salt and pepper.
- Ladle into bowls and top with additional Parmesan.
Tips
- Swap 1/2 the beef for Italian sausage for a richer broth.
- Use mini pasta (ditalini, elbows) instead of spaghetti—about 3/4 cup dry.
- For gluten-free, use GF breadcrumbs and pasta.
- Add a parmesan rind to the pot while simmering for extra depth; remove before serving.
- Make-ahead: cook meatballs separately in broth 1 day ahead; add pasta when reheating.
- Lighten it up with 93% lean turkey and low-sodium stock.
- Shortcut: use 1 lb store-bought mini meatballs; simmer 10 minutes before adding pasta.
Nutrition
Calories: 405kcalCarbohydrates: 35gProtein: 31gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 120mgSodium: 770mgPotassium: 625mgFiber: 3.6gSugar: 4.8gVitamin A: 4500IUVitamin C: 8mgCalcium: 85mgIron: 2.5mg
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