The creamiest, most comforting soup you’ve ever had! In just 20 minutes! Both kid and adult-friendly!
Spaghetti with meatballs. In soup form.
Imagine a bowl of hot, creamy tomato soup.
Meatballs are a great way to get your protein.
Spaghetti noodles are a good choice.
Topped with Parmesan and fresh basil.
No waiting, Extra Parmesan cheese.
eah. This is a big handful of goodness.
You can also use frozen meatballs or store-bought meatballs. This soup is ready in no time!
You’ll never again look at meatballs and spaghetti the same. This soup is a close second to these baked meatballs and spaghetti.
Ingredients
- One pound of mini meatballs. homemade, or purchased*
- 4 cups chicken broth*
- 3 cups of marinara, store-bought or homemade
- 1 Bay Leaf
- 8 ounces of spaghetti, cut into 1-1/2 inch pieces
- 1/4 cup basil leaves, chopped
- Parmesan cheese, freshly grated: 1/4 cup
Instructions
- Follow the instructions on the package to prepare meatballs, then set them aside.
- In a large Dutch oven or stockpot, whisk in the chicken broth, marinara, bay leaf, and 3 cups of water. Bring to a boil.
- Stir in meatballs and spaghetti; reduce heat to simmer for 10-12 minutes or until spaghetti is cooked.
- Garnish with Parmesan and basil if you wish.
