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Spaghetti Ring and Meatball Soup is a healthy twist on a classic childhood favorite; it's a winner with kids and adults!
Growing up my mom was a huge advocate of healthy, balanced meals. Foods like SpaghettiOs were considered junk and names like Chef Boyardee were taboo.
My sister and I loved eating at our friends’ houses where we could feel like normal kids and eat things like frozen fish sticks and boxed mac and cheese!
Of course, looking back I appreciate my mom making sure we ate healthy. This take on homemade SpaghettiOs is a compromise that moms and kids can agree on. With homemade meatballs and lots of veggies in a tomato-based broth, this Spaghetti Ring and Meatball Soup is a filling, nutritious meal!
The first time I made this soup for my niece she was about 7 years old. She loved it! And so did her mom (my sister), and even my mom.
In This Article
Why You'll Love This Recipe
- Kids are happy with mini meatballs and pasta rings. And moms are happy with veggies!
- This soup is perfect for meal prep because it freezes really well! I like to portion it out into individual servings so I can easily thaw just 1 serving or as many as I need.
- You don't need fancy ingredients to make this. And you probably already have just about everything on hand in a well-stocked kitchen.
The Best Spaghetti Ring and Meatball Soup Recipe
Ingredients
- 90% lean ground beef
- Worcestershire sauce
- Egg
- Egg white
- Breadcrumbs
- Parmesan cheese
- Fresh parsley
- Salt & black pepper
- Ring or O-shaped pasta
- Extra-virgin oliv eoil
- Carrots
- Celery
- Onion
- Garlic
- Water
- Canned diced tomatoes
- Canned tomato paste
- Bay leaves
- Dried Italian seasoning
Step-by-Step Instructions
Step 1: Make the Meatballs:
In a large bowl, combine the beef, Worcestershire sauce, egg, egg white, breadcrumbs, Parmesan cheese, 2 tablespoons parsley, 1 teaspoon salt, and ½ teaspoon black pepper.Use your hands to mix everything together, being careful not to over-mix.Form the meat mixture into small balls that are about ½ tablespoon each (I get about 60 balls), and set aside.
Step 2: Make the Soup Base:
In a 5-quart pot with a lid, heat the olive oil on medium heat. Add the carrots, celery, and onion and sauté until starting to soften, about 5 minutes, stirring occasionally. Stir in the garlic and sauté another minute.
Add the water, diced tomato, tomato paste, bay leaves, dried Italian seasoning, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper. Cover the pot, turn the heat up to medium-high, and bring up to a boil. Turn down to a simmer and cook (covered) for 15 to 20 minutes, stirring occasionally.
Step 3: Cook the Pasta:
While the soup simmers, cook the pasta in a separate pot to al dente according to the package directions. Drain and set aside.
Step 4: Add the Meatballs to the Soup and Let Them Cook:
Add the meatballs to the soup, bring the soup back up to a simmer (with the lid slightly ajar), and cook for 10 minutes more.
Step 5: Finishing Touches:
Turn off the heat and stir in the cooked noodles and the remaining 2 tablespoons parsley.
Serve garnished with Parmesan cheese if desired.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.
Spaghetti Ring and Meatball Soup FAQs
Should I Cook Pasta Separately For Soup?
Yes! When I make pasta for soup, I typically cook the pasta in a separate pot and then add it to the soup once it’s cooked and drained. Otherwise, I find that the pasta’s starch can make the soup much too thick.
How Do You Reheat Soup with Pasta?
If the soup is left to sit for a couple hours before serving or if you have leftovers, it will thicken quite a bit because the pasta absorbs the liquid. To reheat, you can thin it out a bit by adding more water or tomato sauce and heat it in a saucepan on the stovetop or in a microwave-safe bowl in the microwave.
More Kid-Friendly Soup Recipes to Make
- Creamy Tomato Soup- add grilled cheese to make it a meal
- Lasagna Soup- cheesy and delicious
- 30-Minute Creamy Tortellini Soup with Sausage - make it in the Instant Pot or on the stovetop
Spaghetti and Meatball Soup Recipe
By: Faith Gorsky
With homemade meatballs and lots of veggies in a tomato-based broth, this Spaghetti Ring and Meatball Soup is a filling, nutritious meal!
5 from 3 votes
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Soup
Cuisine American
Servings 8 servings
Calories 403 kcal
Ingredients
- 1 ½ pounds 90% lean ground beef
- ½ tablespoon Worcestershire sauce
- 1 large egg
- 1 large egg white
- ¾ cup breadcrumbs
- ½ ounce freshly-grated Parmesan cheese plus more for garnish if desired
- 4 tablespoon minced fresh parsley divided
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 8 ounces ring or O-shaped pasta
- 2 tablespoons extra-virgin olive oil
- 4 medium-large carrots peeled and diced
- 3 large stalks celery diced
- 1 large yellow onion diced
- 4 cloves garlic minced
- 5 cups water or chicken stock for more flavor
- 28 ounce can diced tomatoes with juices
- 6 ounce can tomato paste
- 2 bay leaves
- 2 teaspoons dried Italian seasoning
Instructions
In a large bowl, combine the beef, Worcestershire sauce, egg, egg white, breadcrumbs, Parmesan cheese, 2 tablespoons parsley, 1 teaspoon salt, and ½ teaspoon black pepper. Use your hands to mix everything together, being careful not to over-mix. Form the meat mixture into small balls that are about ½ tablespoon each (I get about 60 balls), and set aside.
In a 5-quart pot with a lid, heat the olive oil on medium heat. Add the carrots, celery, and onion and sauté until starting to soften, about 5 minutes, stirring occasionally. Add the garlic and sauté another minute.
Add the water, diced tomato, tomato paste, bay leaves, dried Italian seasoning, remaining 1 teaspoon salt, and remaining ½ teaspoon black pepper. Cover the pot, turn the heat up to medium-high, and bring up to a boil. Turn down to a simmer and cook (covered) for 15 to 20 minutes, stirring occasionally.
While the soup simmers, cook the pasta in a separate pot to al dente according to the package directions. Drain and set aside.
Add the meatballs to the soup, bring the soup back up to a simmer (with the lid slightly ajar), and cook for 10 minutes more.
Turn off the heat and stir in the cooked noodles and the remaining 2 tablespoons parsley.
Serve garnished with Parmesan cheese if desired.
Faith's Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.
- The Pasta: I used O-shaped pasta (it’s called rings at my grocery store).
- Cooking the Pasta Separately: When I make pasta for soup, I typically cook the pasta in a separate pot and then add it to the soup once it’s cooked and drained. Otherwise, I find that the pasta’s starch can make the soup much too thick.
- Reheating: If the soup is left to sit for a couple hours before serving or if you have leftovers, it will thicken quite a bit because the pasta absorbs the liquid. To reheat, you can thin it out a bit by adding more water or tomato sauce and heat it in a saucepan on the stovetop or in a microwave-safe bowl in the microwave.
Nutrition
Nutrition Facts
Spaghetti and Meatball Soup Recipe
Amount Per Serving
Calories 403Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 77mg26%
Sodium 1122mg49%
Potassium 966mg28%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 9g10%
Protein 26g52%
Vitamin A 5828IU117%
Vitamin C 20mg24%
Calcium 137mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Spaghetti Ring and Meatball Soup, SpaghettiOs Soup
Tried this recipe?Let me know how it was!
This post was first published on An Edible Mosaic on October 5, 2010. I updated it with more information on August 5, 2022. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
