Spaghetti Soup
You are going to love this easy to prepare Spaghetti Soup. It is all the flavors you love in a classic spaghetti recipe but in a soup form.
Servings: 6
Cost: $8.98, $1.50 per Serving
Ingredients
- 1 pound Mini Meatballs store bought or homemade
- 4 cups Chicken Broth
- 24 oz Jar Marinara Sauce
- 1 Bay Leaf
- 2 teaspoon Italian Seasoning
- 2 teaspoons Minced Garlic
- 8 oz Spaghetti Noodles broken into 1-½ inch pieces
- ¼ cup Parmesan Cheese grated
Instructions
- Add the mini meatballs, chicken broth, marinara sauce, bay leaf, Italian seasoning and minced garlic to a large stock pot or Dutch oven.
- Stir to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, cook for 5 minutes to heat the meatballs through.
- Stir in the spaghetti noodles, broken into 1½-inch pieces.
- Reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the spaghetti is tender.
- Remove and discard the bay leaf.
- Ladle the soup into serving bowls and top each serving with the grated Parmesan cheese. Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
You can use beef broth or vegetable broth instead of the chicken broth if you prefer.
Nutrition
Calories: 395kcal | Carbohydrates: 36g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 1230mg | Potassium: 683mg | Fiber: 3g | Sugar: 6g | Vitamin A: 544IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 3mg
