Soup Week! Spaghetti & Meatball Soup

by - 5:00 PM

Yeah, I know. What the hell kind of combination is that, right?

If you love Italian flavors, this soup is the bomb! It's easy to make and I promise you'll love it. I wasn't so sure about it myself when I was making it but it is damn good!

  • 2 tbsp olive oil
  • 2 large carrots or ten small ones, shredded
  • 1 zucchini, peeled and shredded
  • 1 small onion, shredded
  • 2 cloves garlic, minced
  • 42 oz. low sodium chicken broth
  • 24 oz. your favorite jar of pasta sauce
  • 1/4 tsp red chili pepper flakes
  • 1/2 tsp Italian seasonings
  • 1 bag frozen meatballs
  • 1 cup of cut spaghetti noodles
  1. Heat olive oil in a large pot, add vegetables and saute until soft.
  2. Add in chicken broth, pasta sauce, seasonings, and chili flakes. Bring to a boil.
  3. When boiling, add meatballs and cut spaghetti pasta. Simmer until cooked.
* Garnish with Parmesan Cheese! And garlic bread!

I've made this soup twice, using different variations of veggies. I tried frozen veggies, fresh shredded veggies, and fresh chunks of veggies. The Fresh Shredded Vegetables are the best in this soup! You get a pieces of it in every bite!

Shredded veggies. No slicing necessary.

Sooooooo goood.

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