SPAGHETTI & MEATBALL SOUP

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I have made this dish many times before. It is a easy & filling dish. Sometimes you want to eat spaghetti but you dont want a THICK dish. This is a easy yummy THIN dish. My family loves it. It goes great with any fresh baked bread. I normally serve it with a side of fresh french bread. There is never any leftovers. Which is...

Provided by Vanessa Marie Milare

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 20

MINI MEATBALLS
1 lb ground beef
1/4 c bread crumbs
1/4 c parmesan cheese, grated
1 egg, beaten
1 tsp italian seasonings
1 tsp salt
1/2 tsp black pepper
1 tsp onion podwer
1 tsp garlic podwer
SPAGHETTI SOUP
24 oz marinara sauce
10 oz tomato soup
14 oz tomato, diced
4 c water
1 Tbsp oreagno, dired
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
8 oz spaghetti, broken in half

Steps:

  • 1. Combine all the Mini Meatball ingredients & mix well. In a large frying pan add 3 tbsp of EVOO = Extra Virgin Olive Oil to the pan over medium heat.
  • 2. With a melon scooper or spoon roll out each meatball. Add in a few at a time to the pan to cook about 10 minutes each. Set aside on a paper towel plate.
  • 3. In a large pot add in all but the dry spaghetti. Combine well & mix every so often. Add in the meatballs & bring to a little boil.
  • 4. Cook for about 15 minutes. Then add in the dry Spaghetti & cook as long as package says. Remove from heat & Serve with a slice of fresh garlic bread

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