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Spaghetti and Meatball Soup

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if needed back to school dinner ideasWhat’s more child-friendly than spaghetti and meatball soup made with turkey meatballs cooked in a light tomato broth!

spaghetti and meatball soup

this Spaghetti and meatball soup recipe how to make It is from the archives and has been greatly overlooked. I’ve been wanting to take a picture for a long time, and finally I was able to do it again. Lean turkey meatballs cooked in a light tomato broth with cut spaghetti. It’s very popular at my house, and I’m sure you have it too. More kid-friendly meals your family can enjoy are Instant Pot Spaghetti and Turkey Meatballs, Crockpot Turkey Chili, and Madison’s Favorite Beef Tacos.

spaghetti and meatball soup

Kid-friendly spaghetti and meatball soup

When Madison was younger, I gave her less soup and she would eat spaghetti soup with dirty hands. I also omit the red pepper for her sake.

Can I put spaghetti directly into the soup and cook it?

Spaghetti will be cooked in this broth. Since it is divided into small pieces, it is put in the broth instead of the broth, so it will be boiled for the time indicated on the package instructions.

How to make spaghetti and meatball soup

  1. broth: Combine chicken broth, water, 1 clove of crushed garlic, 2 tablespoons of parsley, 1/4 of an onion, tomato sauce, crushed red pepper, and black pepper in a large pot and bring to a boil over medium heat. Simmer for about 5 minutes.
  2. meatball: Meanwhile, combine ground turkey, Parmesan, eggs, bread crumbs, salt, pepper, remaining garlic, onion, and parsley to form meatballs. Form mixture into about 36 1-inch meatballs.
  3. cooking: Put the meatballs in the soup and cook for 3 minutes. Then add the pasta and cook according to the directions on the package.
  4. Finish: Add fresh basil, season with salt and pepper, and serve with grated Parmesan cheese.

how to freeze

Freeze leftover spaghetti soup in small containers so you can take it out on busy nights when you want to feed the kids quickly. The shelf life of the soup is about 4 days in the refrigerator and about 3 months in the freezer. Thaw in the refrigerator overnight or reheat frozen in the microwave or stove.


  • meatball: Swap ground turkey for lean ground beef or beef.
  • pasta: Instead of spaghetti, use another pasta shape such as elbow macaroni or rotini. You can also use whole grain noodles.
  • liquid: As the pasta rises, you can add more broth if desired.
  • vegetable: Feel free to add veggies like spinach, chopped carrots and celery.

turkey meatballsPot of spaghetti soup with meatballsturkey meatball soup

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Your comments are helpful!! If you’ve tried this healthy spaghetti and meatball soup recipe, or any of Skinnytaste’s other recipes, don’t forget. rate recipes When leave a comment below! We welcome your comments, variations and feedback.If you took a photo or video please share it with me Instagram Also tick tock Hope you can re-share!

spaghetti and meatball soup


213 calorie
twenty two protein
27.5 carbohydrate
3 fat

Preparation time: Ten minutes

Cooking time: 20 minutes

total time: 30 minutes

A one-pot spaghetti & meatball soup that’s kid-friendly, with turkey meatballs simmered in light tomato soup!


  • Five cup low sodium, chicken soup
  • 2 cup water
  • 2 garlic, chopped and divided
  • Four tablespoon chopped fresh parsley, Divided
  • 1/2 onion, chopped, split
  • 3-4 tablespoon tomato sauce, I use quick marinara sauce
  • pinch crushed red pepper flakes, option
  • kosher salt and fresh pepper
  • 6 Oz dry cut spaghetti

For meatballs:

  • 16 Oz lean turkey meat 93%, or 99% lean
  • 1 big egg
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped fresh basil
  • In a large saucepan over high heat, add chicken broth, water, 1 clove of crushed garlic, 2 tablespoons of chopped parsley, 1/4 chopped onion, tomato sauce, crushed red pepper flakes, and fresh black pepper. bring to a boil. Cook until boiling, about 5 minutes.

  • Meanwhile, combine ground turkey, Parmesan cheese, eggs, remaining garlic, remaining onion, remaining parsley, bread crumbs, salt, and pepper to form meatballs. Form into small 1-inch meatballs (about 36).

  • Drop the meatballs into the broth and cook for about 3 minutes. Add pasta and cook according to package directions.

  • Add fresh basil, season with salt and pepper, and serve with grated Parmesan cheese.

Serving: 11/2 cup, calorie: 213kcal, carbohydrate: 27.5g, protein: twenty twog, thick: 3g, sodium: 739mg, fiber: Fourg, sugar: 2g

WW Points Plus: Five

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