One Pot Spaghetti and Meatball Soup

By srumbel

Author: [e-mail]
Easy One Pot Spaghetti and Meatball Soup tastes like your favorite spaghetti but is even more slurp-worthy delicious! Use store bought meatballs or these incredibly moist Parmesan meatballs for a one pot meal the whole family will go crazy for!

Ingredients

• Add later:
• 8 oz. spaghetti noodles, broken into quarters
• Spaghetti Soup
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 4-6 garlic cloves, minced
• 1/4 - 1/2 teaspoon red pepper flakes
• 1 14 oz. can crushed tomatoes
• 1 24 oz. jar prepared marinara
• 7 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons cornstarch
• 1/2 cup freshly grated Parmesan cheese
• 1 cup milk or half and half
• Meatballs
• 1 egg
• 2 slices TOASTED white sandwich bread, crust removed, diced
• 2 tablespoons milk
• 2 teaspoons Worcestershire sauce
• 1/3 cup finely freshly grated Parmesan cheese
• 1 pound lean ground beef
• 3 tablespoons dry minced onion
• 1 teaspoon dried parsley
• 1/2 teaspoons garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoons black pepper

Preparation

Step 1

Spaghetti Soup: Melt 1 tablespoon butter in 1 tablespoon olive oil in a large Dutch oven/stock pot. Add diced onions and saute for 3 minutes. Add carrots, celery and bell peppers and sauté for 2 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
Stir in all remaining ingredients under “Spaghetti Soup,” EXCEPT for the Parmesan and milk/half and half. Bring to boil, cover, then reduce to a low simmer for 15 minutes while you prepare the meatballs.
Meatballs: In a large bowl, add egg and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll mixture into 1 tablespoon size meatballs. Add meatballs to simmering soup and simmer for 8 minutes. Add spaghetti noodles and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you would like a less “chunky” soup, simply stir in additional chicken broth or water.
Garnish individual servings with freshly grated Parmesan and season with additional salt/pepper/red pepper to taste.

Serves: 6-8 servings