Dinner Shortcuts: Meatball and spaghetti soup

Brandy O'Neill

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Spaghetti and meatballs aren't just for your plate. This tasty dish has been transformed into a simple and quick soup.

Meatball and spaghetti soup

Soup is a favorite around my house during the winter. It's hearty, delicious and perfect for cold winter nights. This quick and easy recipe can be ready in under 30 minutes and is sure to make the whole family happy. Serve plain or with a sprinkle of Parmesan cheese. The choice is yours.

Meatball and spaghetti soup

Slightly adapted from Betty Crocker

Yields 4 servings


  • 4 cups water
  • 4 ounces uncooked spaghetti, broken in half
  • 20 mini Italian seasoned frozen meatballs
  • 1 (28 ounce) jar tomato and basil sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Parmesan cheese, optional


  1. Fill a large pot with water and set over high heat. Bring to a boil and add in pasta and meatballs.
  2. Boil for about 10 minutes until the pasta is tender and the meatballs are warmed.
  3. Do not drain and add in tomato sauce and spices. Gently simmer until fully warmed.
  4. Serve with a sprinkling of Parmesan cheese if desired.

More Dinner Shortcuts recipes

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Cheesy crescent dog recipe
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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.