Meatball and Spaghetti Soup

What can be more kid friendly than a bowl of soup with spaghetti and meatballs! Lean turkey meatballs are cooked in a light tomato broth with cut up spaghetti. This is a one pot meal my whole family loves and leftovers are great for lunch. This is a recipe from the archives that has been greatly overlooked. I finally got a chance to re-photograph this one, something I wanted to do for a while because it’s very popular in my home and I’m sure it will be popular in yours. A delicious quick family-friendly meal for under $10!

Meatball and Spaghetti Soup

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  • Prep Time


  • Total Time


  • Servings



  • SOUP:

  • 5

    cups low sodium, fat-free chicken broth

  • 2

    cups water

  • 2

    cloves garlic, chopped, divided

  • 4

    tablespoons fresh parsley, chopped, divided

  • ½

    onion, chopped, divided

  • 3-4

    tablespoons tomato sauce (I use my quick marinara sauce)

  • Pinch crushed red pepper flakes (optional)

  • Kosher salt and fresh pepper

  • 6

    ounces dry cut up spaghetti, I used Ronzoni Smart Taste


  • 16

    ounces 99% lean ground turkey

  • 1

    small egg

  • ¼

    cup seasoned breadcrumbs

  • ¼

    cup parmesan cheese, grated

  • 1

    tablespoon fresh chopped basil


In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tablespoons chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes. Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt and pepper. Form into little 1 inch meatballs (about 36). Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.


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