Friday, March 6, 2015

Spaghetti & Meatballs Soup

When Little Devil was little she LOVED spaghetti and meatballs.  It was her all time favorite food.  And because we were young and silly and probably wanted to wind up paying for therapy in later years, Mr. DD and I would torment her by singing, "On Top of Spaghetti..."  You know the song.  The spaghetti is all covered with cheese.  The meatball is lost when somebody sneezed.  She DID NOT think that song was funny.  In fact she would tear up and cry and say, "I don't want to lose my meatball, that poor meatball."  That's a serious love for food.  So fast forward, she isn't so little anymore, in fact she's 21.  But she still enjoys pasta and for old time's sake I thought I'd make her Spaghetti & Meatballs in a soup form.  You'll be glad to know her father and I refrained from the serenade, and she was able to consume her soup without any tears being shed or counseling required  If you're looking for a fun weeknight recipe, and something different from the usual soup or pasta dish, then give this a try.  Singing is optional. 
"On top of spaghetti all covered with cheese,
I lost my poor meatball when somebody sneezed.
It rolled off the table and onto the floor,
and then my poor meatball rolled right out the door.
It rolled in the garden and under a bush,
and then my poor meatball was nothing but mush."

No wonder the kid is traumatized.

Spaghetti & Meatballs Soup
adapted from Taste of Home

16 meatballs (Italian or Homestyle, frozen or homemade)
4 cups beef stock
1 (24 ounce) jar marinara sauce
3 cups water
2 teaspoons dried basil
salt and pepper to taste
8 ounces Angel Hair pasta, broken into 2-inch pieces
Parmesan cheese rind
1/2 teaspoon red pepper flakes
1/4 teaspoon Worcestershire sauce
grated Parmesan cheese for garnish

Prepare meatballs as directed on package.  (I baked mine in the oven.)  In a large pot bring the beef stock, marinara and water to a boil.  Reduce to simmer and add basil.  Season with salt and pepper.  Add pasta, cheese rind, red pepper flakes, and Worcestershire sauce.  Simmer 15-20 minutes, or until pasta is tender.  Add meatballs and simmer 5-10 more minutes.  Ladle into bowls and garnish with grated Parmesan cheese.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 35 minutes

*NOTE:  If you've never used a Parmesan rind in a soup before, you've been missing out  It adds subtle nutty and salty flavor without making the soup too salty.  Whenever we buy a wedge of good Parmesan, I simply cut the rind off and save it in the freezer.  Don't worry if the entire thing doesn't dissolve.  Just discard before serving.


  1. This soup looks amazing! I have pinned and shared. Yum!

  2. My best friend made it this week and said her 4-year old ate three bowls!


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