There’s something undeniably nostalgic about a steaming bowl of spaghetti and meatballs. Now imagine that familiar comfort transformed into a rich, herbaceous soup—hearty meatballs, tender spaghetti, and a fragrant tomato broth infused with basil and oregano. That’s exactly what this Spaghetti and Meatball Soup is: a delicious twist on the Italian-American classic, perfect for chilly nights or when you’re craving something filling but slightly lighter than the traditional dish. This one pot soup brings together the satisfying chew of noodles and the savory punch of well-seasoned meatballs into a slurp-worthy bowl of goodness. Whether you're deep into your collection of winter soup recipes or on the hunt for creative soup noodle recipes, this one's a standout.
Spaghetti and Meatball Soup with Basil and Oregano
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American, Italian
Large soup pot or Dutch oven Essential for sautéing and simmering. A 6-quart pot works best.
Mixing bowl For preparing the meatball mixture.
Measuring cups and spoons Accuracy is key for seasoning and liquid ratios.
Wooden spoon or ladle For stirring and serving.
Optional slow cooker If you want to convert this into a slow cooker soup, you can adapt the cook times accordingly (see FAQs below).
Substitutes If you don’t have a Dutch oven, a large stockpot or even a deep sauté pan with a lid will work.
For the Meatballs
- 1 lb ground beef 80/20 for juiciness
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp chopped fresh parsley
- 1 large egg
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes optional
For the Soup
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 4 cups beef broth or low-sodium chicken broth
- 2 cups water
- 2 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 6 oz uncooked spaghetti broken into thirds
- Fresh basil for garnish
- Grated Parmesan for serving
Prepare the Meatballs
In a medium bowl, combine ground beef, breadcrumbs, Parmesan, garlic, parsley, egg, salt, pepper, and red pepper flakes. Mix gently with your hands until just combined—overmixing can make the meatballs tough. Shape into 1-inch balls (about 20–24 meatballs depending on size) and set aside.
Brown the Meatballs
Heat olive oil in a large soup pot over medium heat. Add the meatballs in batches to avoid overcrowding. Brown on all sides, about 4–5 minutes total. They don’t need to be fully cooked—just seared for flavor. Remove meatballs and set aside on a plate.
Build the Soup Base
In the same pot, add diced onions and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes, beef broth, and water. Stir in dried oregano and basil. Bring to a simmer and season with salt and pepper.
Simmer with Meatballs
Return the meatballs to the pot. Simmer uncovered for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
Add the Spaghetti
Add the broken spaghetti directly into the simmering soup. Stir occasionally to prevent sticking. Cook for 10–12 minutes until pasta is tender. Adjust seasoning with more salt and pepper if needed.
Serve and Garnish
Ladle soup into bowls and top with fresh basil and a generous sprinkle of Parmesan cheese. Serve with crusty bread or garlic toast for a full, cozy meal.
Pairings
This hearty soup shines on its own, but a few sides and drinks can elevate the experience even more.
- Bread: Garlic knots, toasted baguette, or rosemary focaccia make excellent dunking companions.
- Salad: A light Italian chopped salad with red wine vinaigrette balances the richness of the broth and meatballs.
- Wine: A glass of Chianti or Barbera pairs beautifully with the tomato base and savory beef.
- For Kids: A side of buttered corn or simple cucumber slices helps create a family-friendly plate.
If you're planning a soup night, pair this with a light alfredo soup or macaroni soup for variety without overloading the meal. The flavor contrast makes for a fun spread.
FAQs
1. What kind of meat should I use for the meatballs?
Ground beef with an 80/20 fat ratio works best. It keeps the meatballs juicy without being greasy. You can also use a mix of ground beef and pork for added flavor.
2. Can I use other types of pasta?
Absolutely. While traditional spaghetti makes this a true spaghetti soup, you can substitute with broken linguine, fusilli, or even elbow macaroni to make it closer to a macaroni soup style. Just adjust cooking time as needed.
3. How do I make spaghetti and meatball soup in a slow cooker?
To make this a slow cooker soup, brown the meatballs and onions first, then transfer everything except the pasta into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the pasta in the last 30 minutes of cooking to avoid mushiness.
4. Is this soup freezer-friendly?
Yes, but with one note: the pasta tends to soak up the broth over time. If you plan to freeze, consider cooking the pasta separately and adding it when reheating. This helps preserve the soup’s texture.
5. Can I make it healthier?
For a version that fits within healthy soup recipes, use lean ground turkey, whole wheat spaghetti, and low-sodium broth. You can also sneak in diced carrots, zucchini, or spinach for extra nutrients.
