Spaghetti & Meatball Soup Recipe
Spaghetti & Meatball Soup Recipe photo by Taste of Home

Spaghetti & Meatball Soup Recipe

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A couple nights a week our family ends up eating in shifts because everyone is going every which way, all at the same time. Having a hearty soup simmering in the slow cooker is an easy way to give them all a warm meal.—Susan Stetzel, Gainesville, New York
TOTAL TIME: Prep: 45 min. Cook: 6-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Cook: 6-1/4 hours
MAKES: 8 servings


  • 1 cup soft bread crumbs
  • 3/4 cup 2% milk
  • 2 eggs, lightly beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 pounds Johnsonville® Ground Mild Italian Sausage
  • SOUP:
  • 4 cups beef stock
  • 1 jar (24 ounces) marinara sauce
  • 3 cups water
  • 1 teaspoon dried basil
  • Parmesan rind, optional
  • 8 ounces angel hair pasta, broken into 1-1/2-inch pieces
  • Additional freshly grated Parmesan cheese, optional


  1. Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and spices. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until cooked through.
  2. Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend.
  3. Discard Parmesan rind. Stir in pasta; cook, covered, on high 15-20 minutes longer or until pasta is tender. If desired, serve with additional cheese. Yield: 8 servings (3-1/4 quarts).
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Spaghetti & Meatball Soup in Taste of Home September/October 2014

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Reviewed Aug. 29, 2014

This is the perfect soup. Rich, delicious broth and yummy meatballs. The meatballs were flavorful and fluffy. I enjoyed the meatballs so much I made a double batch of them, cooked all of them-then froze half of them for a later meal. This recipe is a keeper!

Reviewed Aug. 25, 2014

Very delicious. My new favorite recipe for meatballs. Subbed a lb. of ground chicken for one of the pkgs. of sausage. Amazing. These meatballs are delicious cold as well.

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