Spaghetti & Meatball Soup
By Judy Kim
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
35 mins
Jump to recipeA whole new take on your typical pasta bowl.
Advertisement - Continue Reading Below
Ingredients
- 3 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1/2 cup chopped parsley, plus more for garnish
- 1 small red onion, chopped
- 1 egg
- 1 1/2 tsp. Italian seasoning
- kosher salt
- Freshly ground black pepper
- 1 lb. ground beef
- extra-virgin olive oil
- 1/2 lb. spaghetti, halved
- 3 cups low-sodium chicken broth
- 3 cups marinara
- 2 cups water
Directions
- Step 1Preheat oven to 400 degrees F. Line rimmed sheet pan with parchment paper or use a casserole dish. In a large mixing bowl add 2 garlic cloves, breadcrumbs, parsley, onion, egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined and add ground beef; mix by hand until just incorporated. Form 1" meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.
- Step 2In a large pot or Dutch oven, combine chicken broth, marinara sauce and water. Bring mixture to a boil over medium heat. Stir in spaghetti and cooked meatballs and simmer gently until the spaghetti is tender, about 10-12 minutes. Stir in Parmesan.
- Step 3Garnish with basil and more Parmesan, if desired.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below