This easy spaghetti and meatball soup recipe makes six hearty servings in approximately 50 to 55 minutes, including about 20 minutes of preparation and 30 to 35 minutes of cooking. It combines tender homemade beef meatballs, broken spaghetti, carrots, celery, tomatoes, and savory broth in one comforting pot.
Every spoonful is rich, herby, and satisfying without feeling heavy. Browning the meatballs first gives the soup extra savory flavor, while adding the spaghetti near the end keeps it tender and helps prevent the pasta from absorbing too much broth before dinner is served.
Jump to RecipeWhy You’ll Love This Recipe
This spaghetti and meatball soup is the kind of dinner that brings the whole kitchen to life. It has the familiar comfort of classic spaghetti and meatballs, but everything cooks together in a tomato-rich broth that is spoonable, warming, and wonderfully practical.
The small meatballs are tender inside with lightly browned edges, and the vegetables add gentle sweetness and texture. Since the recipe yields six servings, it is a smart choice for a family meal, casual entertaining, or leftovers for the next day.
You can use either low-sodium beef broth or low-sodium chicken broth. Beef broth gives the soup a deeper, more robust flavor, while chicken broth keeps it lighter and lets the tomato and herbs stand out.
If cozy soups are a favorite at your table, you may also enjoy this wild rice and mushroom soup for another satisfying dinner option.
Ingredients You’ll Need
The meatball mixture uses simple ingredients that work together to keep each bite moist and flavorful. Italian-seasoned breadcrumbs provide structure and built-in herbs, while Parmesan adds a salty, nutty note.
- Lean ground beef for tender, savory meatballs.
- Italian-seasoned breadcrumbs, Parmesan, and an egg to bind the mixture.
- Garlic, Italian seasoning, kosher salt, and black pepper for a classic Italian profile.
- Onion, carrots, and celery to create a flavorful vegetable base.
- Low-sodium broth, diced tomatoes, and tomato sauce for the soup.
- Four ounces of dry spaghetti, broken into short pieces for easy spoonfuls.
- Fresh parsley and grated Parmesan for serving.
Breaking the spaghetti into 1- to 2-inch pieces makes the soup easier to eat and distributes the pasta throughout the pot. Do this before you begin cooking so the noodles are ready when the broth is simmering.
For a different vegetable-forward soup idea, keep this slow-cooker cauliflower soup in your dinner rotation.
How to Make It Step-by-Step
Step 1: Add the lean ground beef, Italian-seasoned breadcrumbs, finely grated Parmesan, egg, minced garlic, Italian seasoning, kosher salt, and black pepper to a mixing bowl. Use clean hands or a fork to mix only until everything is evenly combined, because overmixing can make the meatballs dense.
Step 2: Shape the mixture into approximately 30 meatballs that are about 1 inch across. Using roughly 2 teaspoons of mixture per meatball helps create pieces that cook at the same rate and fit comfortably on a soup spoon.
Step 3: Warm the olive oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches for 4 to 6 minutes, turning them so several sides develop color, then move them to a plate while you prepare the soup base.
Step 4: Add the diced onion, carrots, and celery to the pot. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften, then add the minced garlic and cook for 30 seconds so it becomes fragrant without browning.
Step 5: Pour the low-sodium broth into the pot, followed by the undrained diced tomatoes, tomato sauce, Italian seasoning, kosher salt, and black pepper. Bring the mixture to a boil, stirring to combine the tomato sauce and loosen any browned bits from the bottom.
Step 6: Return the browned meatballs to the boiling soup. Reduce the heat, partially cover the pot, and simmer for about 15 minutes, checking that the meatballs are cooked through before adding the pasta.
Step 7: Stir in the broken spaghetti and continue simmering for 8 to 10 minutes. Stir occasionally to separate the noodles and keep them from settling together, then taste the broth and adjust the seasoning.
Step 8: Ladle the hot soup into six bowls and sprinkle each serving with fresh parsley, if desired, and grated Parmesan. Serve right away for the best pasta texture.
Chef Tips for the Best Soup
Brown the meatballs in batches rather than crowding the pot. A little space allows them to make contact with the hot surface, creating flavorful browned areas and helping them hold their shape when they finish cooking in the broth.
Do not worry if the meatballs are still pink in the center after browning. They only need color at that stage; the covered simmer gives them time to cook fully and gently.
- Mix the meatball ingredients lightly for a soft texture.
- Keep the meatballs close to 1 inch so they finish together.
- Stir the spaghetti occasionally during its 8- to 10-minute simmer.
- Taste at the end because broth and Parmesan can vary in saltiness.
- Serve promptly so the noodles do not absorb too much liquid.
If you want a brighter finish, parsley adds fresh color without changing the classic flavor. A final shower of Parmesan melts into the hot broth and gives every bite a savory finish.
For another comforting bowl with a completely different flavor profile, try our Mexican chicken tortilla soup.
Storage and Reheating
Spaghetti continues absorbing broth as the soup rests, so leftovers will be thicker and contain softer noodles. Store cooled soup in a covered container in the refrigerator and reheat gently on the stovetop or in the microwave until hot.
For the best make-ahead result, prepare the meatball soup without the spaghetti. Cook the noodles separately, refrigerate them apart from the soup, and add portions to individual bowls as you reheat and serve.
If the refrigerated soup becomes too thick, add a small amount of broth while reheating until it reaches your preferred consistency. Taste again before serving, since the pasta may have absorbed some seasoning along with the liquid.
What to Serve with Spaghetti and Meatball Soup
This soup is filling on its own, but a crisp green salad or warm piece of crusty bread makes a lovely dinner pairing. Bread is especially useful for soaking up the tomato-rich broth at the bottom of the bowl.
Keep dessert simple after such a hearty meal. A slice of our easy butterscotch pie offers a creamy, caramel-like finish, while a coffee treat such as whipped coffee can turn an ordinary weeknight into a special occasion.
For a relaxed family-style meal, place the pot in the center of the table with extra Parmesan and parsley. Everyone can finish their own bowl, and the presentation feels generous without requiring extra work.
Easy Spaghetti and Meatball Soup
Ingredients
Method
- Combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, kosher salt, and black pepper in a bowl. Mix only until the ingredients are combined, taking care not to compact the meat.
- Shape the mixture into approximately 30 small meatballs, using about 2 teaspoons of mixture for each one. Aim for meatballs close to 1 inch in diameter so they cook evenly.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches for 4 to 6 minutes, turning them to brown several sides, then transfer them to a plate; they do not need to be fully cooked yet.
- Add the diced onion, carrots, and celery to the same pot. Cook for 4 to 5 minutes, until the vegetables begin to soften, then add the minced garlic and cook for 30 seconds.
- Pour in the broth, undrained diced tomatoes, tomato sauce, Italian seasoning, kosher salt, and black pepper. Bring the soup to a boil, scraping up any flavorful browned bits from the bottom of the pot.
- Return the browned meatballs to the pot. Reduce the heat, partially cover the pot, and simmer for about 15 minutes, or until the meatballs are cooked through.
- Add the broken spaghetti and simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender. Taste the broth and adjust the seasoning with more kosher salt or black pepper as needed.
- Ladle the soup into bowls and finish with chopped fresh parsley, if using, and grated Parmesan. Serve promptly while the spaghetti is tender and the broth is plentiful.
Notes
Final Thoughts
This easy spaghetti and meatball soup recipe delivers a complete dinner in one pot with familiar ingredients and straightforward steps. The browned meatballs, tender vegetables, tomato broth, and short pieces of spaghetti make it comforting enough for a chilly evening and simple enough for a busy weeknight.
Remember to mix the meatballs gently, brown them before simmering, and add the spaghetti near the end. Serve the soup promptly with parsley and grated Parmesan, then enjoy a warm, satisfying bowl that tastes like classic comfort food in soup form.