Spaghetti & Meatball Soup
By carvalhohm
Quick and easy Spaghetti & Meatball soup is a perfect weeknight dinner. Serve with some yummy bread to soak up the broth.
Rate this recipe
4.5/5
(13 Votes)
Ingredients
- 1 pound mini meatballs, store-bought
- 4 cups chicken broth
- 3 cups marinara sauce, homemade or store-bought
- 1 bay leaf
- 8 ounces spaghetti, broken into 1-1/2-inch pieces
- 1/4 cup fresh basil leaves, minced
- 1/4 cup freshly grated Parmesan cheese
Details
Adapted from community.qvc.com
Preparation
Step 1
Prepare meatballs according to package instructions; set aside.
Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
Serve immediately, garnished with basil and Parmesan, if desired.
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