Meatball and Spaghetti Soup Recipe

Meatball and Spaghetti Soup Recipe

How To Make Meatball and Spaghetti Soup

This meatball and spaghetti soup is a perfect dish to warm you on cold days made with lean turkey meatballs cooked in a light tomato broth with spaghetti.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



For Soup:

  • 5cupschicken broth,low sodium, fat-free
  • 2cupswater
  • 2garlic cloves,chopped, divided
  • 4tbspfresh parsley
  • ½onion,chopped, divided
  • 4tbsptomato sauce,or marinara sauce
  • red pepper flakes,crushed, optional
  • kosher salt and fresh pepper
  • 6ozdry cut up spaghetti

For Meatballs:

  • 16ozground turkey,99% lean
  • 1small egg
  • ¼cupbreadcrumbs,seasoned
  • ¼cupParmesan Cheese,grated
  • 1tbspbasil,fresh chopped


  1. In a soup pot over medium heat, bring chicken broth, water, 1 crushed garlic clove, 2 tablespoons of chopped parsley, ¼ of the chopped onion, tomato sauce, crushed red pepper flakes, and fresh black pepper to a boil; simmer for about 5 minutes.

  2. Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt, and pepper. Form into little 1-inch meatballs.

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

  4. Add fresh basil, adjust salt and pepper to taste, and serve with grated parmesan cheese.


  • Calories: 352.50kcal
  • Fat: 11.17g
  • Saturated Fat: 3.55g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 3.97g
  • Polyunsaturated Fat: 2.54g
  • Carbohydrates: 34.54g
  • Fiber: 1.87g
  • Sugar: 5.12g
  • Protein: 27.73g
  • Cholesterol: 85.94mg
  • Sodium: 990.31mg
  • Calcium: 129.68mg
  • Potassium: 557.55mg
  • Iron: 2.43mg
  • Vitamin A: 54.50µg
  • Vitamin C: 5.65mg
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