Spaghetti & Meatball Soup Recipe
Spaghetti & Meatball Soup Recipe photo by Taste of Home
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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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carrie carney
Reviewed Jan. 4, 2016

"Easy and the entire family loves this. Makes a perfect meal with some crusty bread and a green salad. I use frozen meatballs when I'm in a hurry."

Reviewed Nov. 16, 2015

"This was pretty good--made the mistake of adding a little extra spaghetti (it never looks like enough!). Next time, I will not add the pasta to the soup but will cook separately and add to individual servings."

Reviewed Aug. 19, 2015

"This was a hit with the kids. I used frozen Italian turkey meatballs, just threw them in with the broth. The broth is very tasty. We used a lot of grated Parmesan cheese to top. This does make a very large portion, so if you want it to last days, or freeze, I would boil the noodles aside and add to each individual bowl."

Reviewed May. 23, 2015

"Excellent! Best meatballs ever! I forgot to add the water and it turned out like regular spaghetti sauce (not soup). It was so good, I think I'll do it the same from now on."

Rhonda alene
Reviewed Oct. 21, 2014

"This recipe is outstanding. Love the meatballs and the broth was excellent."

Reviewed Oct. 16, 2014

"This was simple and delicious. The soft bread crumbs made the meatballs super tender."

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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