We’re giving away a 5-Piece Laguiole Knife Set! Enter to win today →

Do you ever crave spaghetti and meatballs but just don’t feel like having a heavy meal that will (invariably) end with you wanting to recline and vegetate for a while? This spaghetti and meatball soup recipe is a perfect compromise, offering your favorite pasta duo based in a yummy, tomato and mixed vegetable broth. The great thing about this spaghetti and meatball soup is that you get the same flavor, without the weight of a full plate of pasta. It’s a surprisingly easy dish to put together super simple cleanup!and we promise your family will love it just as much as their beloved s’ghetti and meatballs!

Spaghetti and Meatball Soup

Serves 6


  • 6 oz. lean ground turkey breast
  • 1 (14 oz.) can diced tomatoes
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 large white onion, diced
  • 1 egg, lightly beaten
  • 3 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup Italian seasoned breadcrumbs
  • 2-3 tablespoons Parmesan cheese, grated, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon milk
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste


  1. Use your hands to combine ground turkey, garlic powder, breadcrumbs, 1 tablespoon Parmesan, egg and milk in a large bowl. Divide mixture into approximately 30, small meatballs.
  2. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat and brown meatballs on all sides. Remove meatballs from heat and set aside.
  3. Add remaining olive oil to pot and cook carrots, celery, onion and garlic until softened. 6-8 minutes. Season with salt, pepper, oregano and basil.
  4. Pour in chicken broth, water and tomatoes, and use an immersion blender (or pour into a blender/food processor) to blend vegetables together.
  5. Return meatballs to pot. Cover and bring up to a boil for 1-2 minutes.
  6. Remove cover and lower heat to a simmer, adding in spaghetti pieces and cooking for 13 minutes, or until pasta is tender and meatballs cooked through.
  7. Taste and adjust seasoning to your liking, then ladle soup into serving bowls and serve hot, with more Parmesan cheese.

Recipe adapted from Emily’s Bites

Subscribe to 12 Tomatoes