My kids love spaghetti and meatballs, so when I saw a recipe for one of there favorite meals in soup form, I had a really good feeling it was going to be a hit. And I was right, they loved it. Next time I make it I will have to double it so it last a bit longer.
Spaghetti and Meatball Soup
Ingredients:
- 16 ounces frozen meatballs
- 4 cups beef stock
- 24 ounces marinara sauce
- 3 cups water
- 2 teaspoons dried basil
- 8 ounces angel hair pasta, broken into about 2 inch pieces
- grated parmesan cheese
- Prepare the meatballs according to the package directions.
- In a large pot add the beef stock, marinara sauce and water. Bring to a boil over high heat. Stir in the basil until well mixed.
- Add in the pasta and prepared meatballs to the pot. Reduce the heat to a simmer and simmer for 15-20 minutes or until the pasta is cooked.
- Serve and top each bowl with parmesan cheese.
Notes:
You can use homemade cooked meatballs instead of the frozen.
I used my homemade Crock Pot Marinara Sauce.
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Nutrition Facts
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Serves: 8
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Amount Per Serving
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Calories 273
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Total Fat
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6.7g
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Saturated Fat
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2.2g
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Polyunsaturated Fat
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0.8g
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Monounsaturated Fat
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2.6g
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Trans Fat
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0.2g
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Cholesterol
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25.9g
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Sodium
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330.9g
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Potassium
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839.4g
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Total Carbohydrates
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38.5g
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Dietary Fiber
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9.7g
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Sugars
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4.3g
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Protein
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18.3g
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Vitamin A 14% Vitamin C 21%
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Calcium 47.6% Iron 101.1%
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*Nutritional information will vary depending on the brands you use.
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*Adapted from Chef in Training.
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