Spaghetti meatball soup
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Spaghetti meatball soup
All cooked in the same pan, this soupy version of the Italian classic makes a family-friendly meal on a frosty evening
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
449Kcal
Fat
16gr
Saturates
6gr
Carbs
44gr
Sugars
19gr
Fibre
7gr
Protein
30gr
Salt
2.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed or olive oil
- 1 x 350g pack of 20 mini meatballs (10% fat)
- 1 onion, finely sliced
- 1 carrot, finely diced
- 1 red pepper, finely chopped
- 2 garlic cloves, crushed
- 2 tsp dried oregano
- pinch of chilli flakes (optional)
- 1 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 700ml chicken stock, made with1 stock pot or cube
- 1 tbsp balsamic vinegar
- 2 tsp clear honey
- 125g spaghetti
- handful fresh basil, roughly torn
- 25g Parmesan, shaved
Step by step
Get ahead
Brown the meatballs and prep the soup base, but don’t add the meatballs and spaghetti until ready to finish off and serve.
- Heat the oil in a large saucepan or stock pot and fry the meatballs for 5 minutes, or until browned all over. Remove to a plate.
- Add the onion, carrot and red pepper to the fat that’s left in the pan and fry for 6-8 minutes, or until the vegetables have softened. Add the garlic and continue to cook for a minute or so, then add the tomato purée and continue to cook for a further 2 minutes.
- Add the chopped tomatoes and stock, along with the balsamic and honey. Return the meatballs to the pan, then break the spaghetti strands into thirds and add these to the pan. Simmer for 15 minutes, or until the pasta is cooked through. Season well with salt and pepper and stir through most of the basil. Serve in bowls, scattered with the remaining basil and Parmesan shavings.
