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One-pot spaghetti and meatball soup recipe
One-pot spaghetti and meatball soup recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Transform store-bought meatballs and spaghetti into a flavorful one-pot soup for a quick and satisfying meal in less than an hour.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 400g packet beef and lamb meatballs
  • 1 small brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 510.00 gm salt reduced chicken style liquid stock
  • 500g jar tomato pasta sauce
  • 150g spaghetti, broken in half
  • 82.50 ml grated mozzarella
  • Small fresh basil leaves, to serve
  • Finely grated parmesan, to serve
  • Garlic bread, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, brown meatballs in oil by turning occasionally for about 5 minutes. Plate and set aside.
  • Sauté onion in a pan until softened, about 5 minutes. Add carrot, celery, and garlic, and cook until vegetables are tender, about 5 minutes.
  • Add the meatballs back to the pan along with the stock and pasta sauce. Let it simmer for 10 minutes, stirring occasionally. Mix in the spaghetti and cook for an additional 8 minutes, or until both spaghetti and meatballs are fully cooked. Season with salt and pepper to taste.
  • Top with gooey melted mozzarella, fragrant basil leaves, and sharp parmesan. Enjoy alongside warm garlic bread.

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