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Spaghetti and Meatball Soup with Basil and oregano

Spaghetti and Meatball Soup with Basil and Oregano

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Meatballs

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.