Spaghetti and Meatball Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti and meatballs in soup form, simmered in beef broth with basil, oregano, and garlic. A fresh take on the classic that transforms it into a comforting, pasta-filled soup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 24 ounce jar spaghetti sauce
- 28 ounce package beef broth (about 3-4 cups)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 garlic clove (minced)
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- 15 cooked meatballs
- 8 ounces dry spaghetti
- Parmesan cheese (optional)
- Fresh chopped parsley
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1263mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 75mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.