I love making soups on Sundays, especially, not only because it’s a healthy, hearty, and wholesome way to close out the weekend, but also because reheating leftovers for lunch all week is super convenient. My latest soup Sunday obsession is Spaghetti & Meatball Soup. Think the diner classic in soup form plus TONS of hidden veggies. Can you say upgrade?!
Not only is this soup packed with flavor, but it’s FUN to eat. Spaghetti and meatballs in soup form? Total hit with kids and kids at heart!
Start by sauting shredded carrots, zucchini and onion in a large soup pot with extra virgin olive oil until tender. You can shred the vegetables using a box grater, or by using the shredding blade on your food processor.
After the veggies are soft, add chicken broth and jarred marinara sauce then bring it to a boil.
Sprinkle in Italian seasoning, red chili pepper flakes, and prepared mini meatballs. My local grocery stores carry locally made Graziano’s mini meatballs, which are fantastic, and so cute! If you can only find larger meatballs, that’s totally fine too.
Last step is to add spaghetti that’s been snapped into small pieces (or any small cut pasta) then simmer until tender.
SO GOOD!
Since the carrots and zucchini are shredded, and are roughly the same size as the noodles, you really don’t realize you’re eating vegetables. It almost feels like you get to eat triple the amount of pasta, which is a win. I hope you enjoy this fun, delicious, and easy soup recipe!
Like this recipe? Share it with friends!
