Spaghetti And Meatball Soup
This comforting spaghetti and meatball soup combines hearty meatballs with tender pasta and flavorful broth, creating a warm and satisfying dish perfect for any day.
Equipment
- 1 large pot
- 1 mixing bowl
- 1 baking sheet
- 1 cooking spoon
- 1 meat thermometer (optional)
- 1 ladle
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups beef broth
- 1 can (15 oz) crushed tomatoes
- 1 cup uncooked spaghetti
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, oregano, and basil. Mix until well combined.
- Form the mixture into approximately 1-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs in the oven for 15-20 minutes, or until they reach an internal temperature of 160°F (71°C).
- While the meatballs are baking, heat a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Pour in the beef broth and crushed tomatoes, bringing the mixture to a boil.
- Once boiling, add the uncooked spaghetti and cook according to package instructions, usually around 10 minutes.
- When the meatballs are done, add them to the soup and let everything simmer for an additional 5 minutes to meld the flavors.
- Serve hot, garnished with fresh parsley.
Notes
You can substitute ground turkey or chicken for a leaner option.
Feel free to add other vegetables like spinach or bell peppers for added nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.