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spaghetti and meatball soup | superman cooks

Spaghetti and Meatball Soup

  • Author: Superman Cooks
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 2 Quarts 1x
  • Category: Soup
  • Cuisine: American


A soup that makes a great starter on a cool fall day. This soup is packed with a combination of creamy alfredo and tangy Marinara sauce and tiny meatballs.


  • 8 oz dry thin spaghetti
  • 1 quart crushed tomatoes
  • 2 cloves garlic
  • 4 tbsp butter
  • 1 tsp oregano
  • 1 tsp pepper
  • 1 tsp crushed red pepper
  • 2 Cups heavy cream
  • 2 tsp corn starch
  • 1/2 C parmesan cheese
  • 10-12 basil leaves
  • For the meatballs:
  • 4 oz ground beef
  • 1/4 C panko bread crumbs
  • 1 egg
  • 1 tsp garlic powder
  • salt pepper


  1. To make the meatballs:
  2. Mix ground beef, bread crumbs, egg, garlic powder, and salt and pepper and mix thoroughly.
  3. roll meat mixture into dime size meatballs.
  4. Place meatballs in a sauté pan and cook over medium heat until meatballs are browned, (about 5-8 minutes).
  5. Remove from pan, leaving grease in pan.
  6. To make soup:
  7. Add butter and chopped garlic cloves to sauté pan you cooked the meatballs in.
  8. When butter is melted, add cornstarch and cook for 2 minutes.
  9. Add heavy cream and parmesan cheese and cook over medium heat for 5 minutes. Remove from heat and set aside
  10. In a stock pot pour Crushed tomatoes, oregano, pepper, crushed red pepper and cook covered over medium high heat for 10 minutes stirring occasionally.
  11. Add 3 cups water and dry spaghetti broken into small pieces and cook over medium high heat until pasta is al dente (about 8 minutes).
  12. Turn heat to medium low and add alfredo mixture and continue to cook 10 minutes.
  13. Add meatballs and salt and pepper to taste.
  14. Rough chop basil leaves and add to soup. Remove from heat and enjoy.

Keywords: pasta, spaghetti, soup, meatballs, italian, comfort, winter, autumn, warming, basil,

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