SPAGHETTI AND MEATBALL SOUP
Spaghetti and meatballs get a fun twist in this hearty, beef and pasta filled soup. A favorite with both kids and adults!
Provided by Danelle
Categories Soups
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, bring chicken broth, water and marinara sauce to a simmer. Stir in garlic and Italian seasoning.
- Add meatballs and return to a simmer. Stir in spaghetti and simmer for an additional 10-12 minutes, or until spaghetti is tender.
- Stir in fresh basil and Parmesan cheese. Season with salt and pepper to taste. Serve with additional basil and Parmesan cheese for garnish, if desired.
Nutrition Facts : Calories 453 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 23 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1670 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
- While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
- Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
SPAGHETTI AND MEATBALL SOUP
Everyone's favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare meatballs according to package instructions; set aside. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes. Serve immediately, garnished with basil and Parmesan, if desired.
EASY SPAGHETTI AND MEATBALLS
Easy spaghetti and meatballs. Yummy, yum, yum, yum! Serve with garlic bread.
Provided by aimeejean
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- Combine ground beef, onion, crackers, egg, salt, and pepper in a large bowl and mix until well combined. Shape mixture into 1-inch meatballs and place in the prepared baking dish.
- Bake in the preheated oven until no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While meatballs are cooking, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, mushrooms, broccoli, carrots, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are soft, about 10 minutes. Add tomato sauce, tomato paste, oregano, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and oil and boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Add cooked meatballs to the sauce and simmer over medium-low heat for 5 minutes.
- Serve noodles with meatballs and sauce on top. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 56.8 g, Cholesterol 60.1 mg, Fat 17 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 805.7 mg, Sugar 9.6 g
SPAGHETTI AND MEATBALL SOUP
Enjoy this ready-in-20 minutes Italian soup made over stovetop using frozen cooked meatballs, ready-cut spaghetti and prepared spaghetti sauce, for dinner with friends!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Bring water to a boil in large saucepan. Add spaghetti and meatballs; cook about 10 minutes or until spaghetti is tender. Do not drain.
- Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1530 mg, Sugar 2 g
PASTA MEATBALL SOUP
When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.
Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 13g protein.
SPAGHETTI AND MEATBALL SOUP
Spaghetti and Meatball Soup is a meal the whole family can get behind. I have to confess I love this comforting soup even more than its namesake.
Provided by Sue Moran
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- In a large saucepan, over medium-high brown the meatballs on all sides. This takes about 5-10 minutes. Drain any excess fat.
- Turn the heat down, add the garlic, Italian seasoning, and the tomato sauce. Rinse out the bottle of sauce with the wine and add to the pan, if using. Bring up to a simmer, then cover the pot and gently simmer the meatballs until they are cooked through (they should reach 160F inside.)
- Meanwhile, break the pasta in half, and cook in well salted water until just barely al dente. Reserve 2 cups of pasta cooking water, and drain the pasta.
- Add the pasta to the tomato sauce, along with about a cup of the reserved pasta water. Stir well, and add a little more pasta water if you'd like the consistency to be thinner. Taste to adjust any of the seasonings.
- Serve hot with plenty of Parmesan cheese and a good grinding of black pepper.
Nutrition Facts : Calories 477 kcal, Carbohydrate 37 g, Protein 26 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 858 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving
SPAGHETTI & MEATBALL SOUP
A couple of nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Lunch
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.
Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1452mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
MEGAN'S AMAZING SPAGHETTI AND MEATBALLS
This recipe will leave your family and friends mopping up their plates with their garlic bread!
Provided by Megan Darling
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
- Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 518.9 calories, Carbohydrate 79.8 g, Cholesterol 63.2 mg, Fat 10.3 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 969.7 mg, Sugar 11.3 g
SPAGHETTI & MEATBALL SOUP
Fans of spaghetti and meatballs will be bowled over by this 25-minute soup-which takes only 5 minutes to put together.
Provided by My Food and Family
Categories Spaghetti
Time 25m
Yield 4 servings, 1-1/2 cup each
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in large saucepan. Bring to boil on medium-high heat, stirring occasionally.
- Add meatballs and spaghetti; stir. Cook 5 min., stirring occasionally. Add vegetables. Cook 5 min. or until spaghetti is tender and vegetables are heated through, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1030 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 8 g, Protein 18 g
SPAGHETTI AND MEATBALL "STOUP" (RACHAEL RAY)
This is so good, quick & easy to make, Kids will love it. Thicker than soup, yet thinner than stew. Serve with a loaf of crusty bread, Enjoy.
Provided by Barb G.
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
- Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
- Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
- Remove lid from soup and SLIDE balls into soup; bring back to a boil then stir in spaghetti; reduce heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through; Stir in basil and remove'Stoup" from heat, serve soup with bread and cheese.
Nutrition Facts : Calories 484.8, Fat 12.4, SaturatedFat 2.4, Cholesterol 52, Sodium 1535.3, Carbohydrate 75.2, Fiber 7, Sugar 15.4, Protein 19.6
SPAGHETTI AND MEATBALL SOUP
It's soup season, and this one will satisfy Spaghetti and Meatball lovers of all ages. From one of my favorite cookbooks, "Great Food From Mom's Diner"
Provided by Christmas Carol
Categories Weeknight
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix all meatball ingredients together. Form into 1 inch balls and place in a large, deep skillet. Pour water over to almost cover. Cook over medium-high heat, turning, until done, 12-15 minutes. Drain liquid.
- Meanwhile, make soup: In a large kettle, place beef broth, 1 1/2 cups water, tomatoes (include juice), Parmesan cheese, rosemary and basil. Bring to a boil, lower heat, and simmer 20 minutes, uncovered. Add meatballs, bring to a boil, and add spaghetti noodles. Simmer until noodles are tender, stirring occasionally, about 10 minutes. Serve with big chunks of garlic bread.
Nutrition Facts : Calories 465.9, Fat 17.9, SaturatedFat 7, Cholesterol 102.6, Sodium 1289.1, Carbohydrate 41.4, Fiber 3.5, Sugar 1.5, Protein 33.8
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SPAGHETTI AND CHICKEN MEATBALL SOUP
Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it's a dish best eaten right when it's made.
Provided by Ali Slagle
Categories dinner, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the chicken, half the Parmesan, half the garlic, the egg and 1 teaspoon salt. Stir with your hands until combined. Using wet or oiled hands, roll into 12 to 14 meatballs (about 1 1/2 inches in diameter each). Meatballs will be very soft, but if they don't hold their shape, refrigerate until Step 3.
- In a large pot or Dutch oven, heat the oil, tomato paste, remaining garlic and the red-pepper flakes (if using) over medium. Cook, stirring, until the garlic is sizzling and fragrant and the oil is stained red, 2 to 3 minutes. Add the chicken broth, marinara sauce and 2 cups of water. Keep on medium heat and bring to a simmer.
- Gently add the meatballs to the broth and stir to combine. Add the spaghetti. Simmer over medium, stirring gently and often, until the meatballs are cooked through and the pasta is al dente, 10 to 12 minutes. (Pasta will finish cooking from the heat of the soup). Turn off the heat, stir in the remaining 1/2 cup Parmesan and season to taste with salt and red-pepper flakes, if using. Serve with a sprinkling of Parmesan and red-pepper flakes, if desired.
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