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Home » Type » Soups » Spaghetti Ring and Meatball Soup Recipe

Spaghetti Ring and Meatball Soup Recipe

October 5, 2010 by Faith 50 Comments

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Spaghetti Ring and Meatball Soup is a healthy twist on a classic childhood favorite; it’s a winner with kids and adults!

spaghetti ring and meatball soup in white bowl

Growing up my mom was a huge advocate of healthy, balanced meals. Foods like SpaghettiOs were considered junk and names like Chef Boyardee were taboo.

My sister and I loved eating at our friends’ houses where we could feel like normal kids and eat things like frozen fish sticks and boxed mac and cheese!

Of course, looking back I appreciate my mom making sure we ate healthy. This take on homemade SpaghettiOs is a compromise that moms and kids can agree on. With homemade meatballs and lots of veggies in a tomato-based broth, this Spaghetti Ring and Meatball Soup is a filling, nutritious meal!

The first time I made this soup for my niece she was about 7 years old. She loved it! And so did her mom (my sister), and even my mom.

In This Article

  • Why You’ll Love This Recipe
  • The Best Spaghetti Ring and Meatball Soup Recipe
  • Spaghetti Ring and Meatball Soup FAQs
  • More Kid-Friendly Soup Recipes to Make
  • Spaghetti and Meatball Soup Recipe

Why You’ll Love This Recipe

  • Kids are happy with mini meatballs and pasta rings. And moms are happy with veggies!
  • This soup is perfect for meal prep because it freezes really well! I like to portion it out into individual servings so I can easily thaw just 1 serving or as many as I need.
  • You don’t need fancy ingredients to make this. And you probably already have just about everything on hand in a well-stocked kitchen.
overhead view of spaghetti ring and meatball soup

The Best Spaghetti Ring and Meatball Soup Recipe

Ingredients

  • 90% lean ground beef
  • Worcestershire sauce
  • Egg
  • Egg white
  • Breadcrumbs
  • Parmesan cheese
  • Fresh parsley
  • Salt & black pepper
  • Ring or O-shaped pasta
  • Extra-virgin oliv eoil
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Water
  • Canned diced tomatoes
  • Canned tomato paste
  • Bay leaves
  • Dried Italian seasoning

Step-by-Step Instructions

Step 1: Make the Meatballs:

In a large bowl, combine the beef, Worcestershire sauce, egg, egg white, breadcrumbs, Parmesan cheese, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to mix everything together, being careful not to over-mix. Form the meat mixture into small balls that are about 1/2 tablespoon each (I get about 60 balls), and set aside.

Step 2: Make the Soup Base:

In a 5-quart pot with a lid, heat the olive oil on medium heat. Add the carrots, celery, and onion and sauté until starting to soften, about 5 minutes, stirring occasionally. Stir in the garlic and sauté another minute.

Add the water, diced tomato, tomato paste, bay leaves, dried Italian seasoning, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cover the pot, turn the heat up to medium-high, and bring up to a boil. Turn down to a simmer and cook (covered) for 15 to 20 minutes, stirring occasionally. 

Step 3: Cook the Pasta:

While the soup simmers, cook the pasta in a separate pot to al dente according to the package directions. Drain and set aside.

Step 4: Add the Meatballs to the Soup and Let Them Cook:

Add the meatballs to the soup, bring the soup back up to a simmer (with the lid slightly ajar), and cook for 10 minutes more.

Step 5: Finishing Touches:

Turn off the heat and stir in the cooked noodles and the remaining 2 tablespoons parsley. 

Serve garnished with Parmesan cheese if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.

Spaghetti Ring and Meatball Soup FAQs

Should I Cook Pasta Separately For Soup?

Yes! When I make pasta for soup, I typically cook the pasta in a separate pot and then add it to the soup once it’s cooked and drained. Otherwise, I find that the pasta’s starch can make the soup much too thick.

How Do You Reheat Soup with Pasta?

If the soup is left to sit for a couple hours before serving or if you have leftovers, it will thicken quite a bit because the pasta absorbs the liquid. To reheat, you can thin it out a bit by adding more water or tomato sauce and heat it in a saucepan on the stovetop or in a microwave-safe bowl in the microwave.

More Kid-Friendly Soup Recipes to Make

  • Creamy Tomato Soup – add grilled cheese to make it a meal
  • Lasagna Soup – cheesy and delicious
  • 30-Minute Creamy Tortellini Soup with Sausage – make it in the Instant Pot or on the stovetop
spaghettio soup with parmesan cheese

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

spaghetti ring and meatball soup featured image

Spaghetti and Meatball Soup Recipe

By: Faith Gorsky
With homemade meatballs and lots of veggies in a tomato-based broth, this Spaghetti Ring and Meatball Soup is a filling, nutritious meal!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 403 kcal

Ingredients
 
 

  • 1 1/2 pounds 90% lean ground beef
  • 1/2 tablespoon Worcestershire sauce
  • 1 large egg
  • 1 large egg white
  • 3/4 cup breadcrumbs
  • 1/2 ounce freshly-grated Parmesan cheese plus more for garnish if desired
  • 4 tablespoon minced fresh parsley divided
  • 2 teaspoons salt divided
  • 1 teaspoon black pepper divided
  • 8 ounces ring or O-shaped pasta
  • 2 tablespoons extra-virgin olive oil
  • 4 medium-large carrots peeled and diced
  • 3 large stalks celery diced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 5 cups water or chicken stock for more flavor
  • 28 ounce can diced tomatoes with juices
  • 6 ounce can tomato paste
  • 2 bay leaves
  • 2 teaspoons dried Italian seasoning

Instructions
 

  • In a large bowl, combine the beef, Worcestershire sauce, egg, egg white, breadcrumbs, Parmesan cheese, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to mix everything together, being careful not to over-mix. Form the meat mixture into small balls that are about 1/2 tablespoon each (I get about 60 balls), and set aside.
  • In a 5-quart pot with a lid, heat the olive oil on medium heat. Add the carrots, celery, and onion and sauté until starting to soften, about 5 minutes, stirring occasionally. Add the garlic and sauté another minute.
  • Add the water, diced tomato, tomato paste, bay leaves, dried Italian seasoning, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cover the pot, turn the heat up to medium-high, and bring up to a boil. Turn down to a simmer and cook (covered) for 15 to 20 minutes, stirring occasionally.
  • While the soup simmers, cook the pasta in a separate pot to al dente according to the package directions. Drain and set aside.
  • Add the meatballs to the soup, bring the soup back up to a simmer (with the lid slightly ajar), and cook for 10 minutes more.
  • Turn off the heat and stir in the cooked noodles and the remaining 2 tablespoons parsley.
  • Serve garnished with Parmesan cheese if desired.

Faith’s Tips

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.
  • The Pasta: I used O-shaped pasta (it’s called rings at my grocery store).
  • Cooking the Pasta Separately: When I make pasta for soup, I typically cook the pasta in a separate pot and then add it to the soup once it’s cooked and drained. Otherwise, I find that the pasta’s starch can make the soup much too thick.
  • Reheating: If the soup is left to sit for a couple hours before serving or if you have leftovers, it will thicken quite a bit because the pasta absorbs the liquid. To reheat, you can thin it out a bit by adding more water or tomato sauce and heat it in a saucepan on the stovetop or in a microwave-safe bowl in the microwave.

Nutrition

Nutrition Facts
Spaghetti and Meatball Soup Recipe
Amount Per Serving
Calories 403 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 77mg26%
Sodium 1122mg49%
Potassium 966mg28%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 9g10%
Protein 26g52%
Vitamin A 5828IU117%
Vitamin C 20mg24%
Calcium 137mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Spaghetti Ring and Meatball Soup, SpaghettiOs Soup
Tried this recipe?Let me know how it was!
spaghetti ring and meatball soup pin

This post was first published on An Edible Mosaic on October 5, 2010. I updated it with more information on August 5, 2022. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).

close up overhead view of original spaghettios soup recipe

Filed Under: Soups Tagged: Spaghetti Ring and Meatball Soup, SpaghettiOs Soup

Comments

  1. Sahar says

    May 4, 2014 at 11:13 pm

    5 stars
    I just made this tonight. It was SO incredibly delicious :) I added red pepper and a little turmeric to the soup. I also always add a 1/2 cup of milk to my meatballs. Anyway, stellar recipe. Loved it. Will keep coming back to it!

    Reply
  2. Elaine says

    February 23, 2014 at 11:10 am

    Does anyone have the nutrition info so I can figure out the weight watcher points plus per serving?
    Thanks so much

    Reply
  3. [email protected] says

    October 23, 2013 at 6:24 am

    Hi Faith! It’s three years after you wrote this, but I just found this recipe the other day searching for “meatball soup” and I’m making it today!! Every year I have a “Fall Soup Party” and try a few new recipes – yours is among them this year! I’ve got the link to your site on my blog and I’ll be chatting more about the Fall Soup Party after it happens on Thursday! Thanks for the recipe! It looks delish! – Theresa @ OrdinaryLovely

    Reply
    • Faith says

      October 24, 2013 at 6:06 am

      Theresa, I’m honored that you’re making my soup for your Fall Soup Party – it sounds like so much fun! Hope you enjoy it!

      Reply
  4. grace says

    October 14, 2010 at 12:25 pm

    good lord, you’ve put campbell’s to shame! what an amazing and inspired bowl of kiddie food. :)

    Reply
  5. Lauren says

    October 12, 2010 at 5:06 am

    So you don’t brown the meatballs at all before putting it into the pot to simmer? Just making sure; I will be preparing this soon! :)

    Reply
    • admin says

      October 12, 2010 at 7:17 am

      Lauren, I add the meatballs raw and let them cook fully by simmering in the soup (similar to homemade tomato sauce with meatballs). My meatballs were pretty small (about 1/2 tablespoon), so if you make yours bigger make sure to cook them a bit longer. (You can check one to see if they’re done before serving by removing one from the soup, cutting it in half, and making sure there is no pink in the center.) I’m excited you’re planning to make this, let me know how you like it! :)

      Reply
  6. Magic of Spice says

    October 10, 2010 at 8:09 pm

    Oh my, I don’t even eat meat and this soup has me salivating…My kids would love this…Truly gorgeous :)

    Reply
  7. Barbara @ Modern Comfort Food says

    October 10, 2010 at 5:55 pm

    What a good auntie you are, Faith, and what a great soup for kids of all ages (including this 58 year old)! I love spaghetti, but I’m not always up for the all-day approach to cooking meat sauce we use in my family. This is such a good alternative!

    Reply
  8. Judy says

    October 10, 2010 at 11:27 am

    I used to make a soup very much like this. Very kid friendly, but adults like it too.

    Reply
  9. Lucy says

    October 10, 2010 at 7:30 am

    Mmm this soup looks just perfect for those rainy nights :)

    Reply
  10. 5 Star Foodie says

    October 8, 2010 at 6:42 pm

    This soup with the yummy meatballs and the cute little pasta rings looks excellent!

    Reply
  11. blackbookkitchendiaries says

    October 7, 2010 at 9:42 am

    oh wow… this soup looks heavenly! especially on a nice cool day. thank you for sharing.

    Reply
  12. marla {family fresh cooking} says

    October 7, 2010 at 5:56 am

    This soup truly does look fantastic. Gotta make up a pot of this for my kids. I too always cook the pasta separate-otherwise it gets too mushy. I agree with your sis-when we are out my kids can have at what all the other kids are eating. Life is all about shared experiences with others, right. xo

    Reply
  13. The Southern Cookbook says

    October 6, 2010 at 8:10 pm

    Faith, I would so choose this over that nasty canned stuff any day. I believe I will make this over the weekend, along with your garlic bread drop biscuits :)

    Reply
  14. [email protected] says

    October 6, 2010 at 5:04 pm

    Nummy looking soup, Faith! I just made meatballs last week.. it must be something in the air.. fall!!! Putting them in soup is a great idea… it looked so warm and inviting and the worcestershire is a great addition to the meatballs, love it!

    Reply
  15. Michelle @ Find Your Balance says

    October 6, 2010 at 4:54 pm

    That first paragraph sounded like it came out of my own mouth. We had the same childhood food experience, it sounds like! When I left for college I bought a LOT of SpaghettiO’s. But that only lasted a few years. Ultimately, the values my mom taught me shaped how I eat.

    Reply
  16. Reeni says

    October 6, 2010 at 4:19 pm

    Your recreation of spaghetti-o’s looks crazy good! 1000 times better than the real thing. So hearty and the perfect comfort meal. I bet your niece loved it.

    Reply
  17. Mo says

    October 6, 2010 at 1:47 pm

    Oh, man, your sister must be happy your niece is so willingly into healthy food! It just goes to show that kids can like healthy food and enjoy it, so long as you introduce it to them the right way!

    That being said… say what you want about Chef Boyardee, but that stuff is delicious. o.O I know, gross, but deliiiiiiiiicious.

    But obviously your soup is far superior! :D I would love to cuddle up with a bowl of this stuff, especially since it’s getting rather cold now…

    PS – As for the meatball ice cream question (got any meatballs leftover? :P) I thiiink it would probably be slightly sweetened but definitely more savory. I’m actually considering making it now. Haha. XD

    Reply
  18. Louanne says

    October 6, 2010 at 1:04 pm

    What a delicious soup, Faith! Especially the meatballs, I love meatballs! The weather is finally fall-ish down here – wish I had a bowl for my dinner tonight!

    Reply
  19. Treat and Trick says

    October 6, 2010 at 11:39 am

    Beautiful color, sounds healthy and delicious..

    Reply
  20. pigpigscorner says

    October 6, 2010 at 11:32 am

    5 stars
    This is so comforting!

    Reply
  21. Krista says

    October 6, 2010 at 11:26 am

    What a great idea! My kids will ask for Chef Boyardee sometimes, but I call it sh*t in a can and never buy it! LOL

    Reply
  22. Maria @ Scandi Foodie says

    October 6, 2010 at 11:17 am

    5 stars
    Such a delicious soup! And so much flavour!

    Reply
  23. Katerina says

    October 6, 2010 at 8:15 am

    This is the perfect comfort food not only for kids but for adults too. Training children to eat healthy is the best thing a parent can do.

    Reply
  24. Sanjeeta kk says

    October 6, 2010 at 6:53 am

    Lovely soup! May be I can try it out substituting Soya granules for the meat in it.

    Reply
  25. Emily Z says

    October 6, 2010 at 6:17 am

    I am on the same page as you and your sister as far as what my kids will eat. My kids are going to have a healthy diet. My sister fed my nephew healthy foods when he could eat solids, at at 12 years of age, he LOVES things like salmon, soft shelled crab, anchovies on pizza… things your average 12 year old doesn’t go crazy over. I grew up in a home where my mom cooked us delicious, healthy dinners, but we also had cans of spaghettios in the pantry. I want to avoid those processed foods as much as I can!

    Reply
  26. Heavenly Housewife says

    October 6, 2010 at 5:53 am

    I’m not normally a soup person, but I’d totally tuck into this. It looks so hearty and chock full of goodies :). What a lucky niece you have :)
    *kisses* HH

    Reply
  27. My Carolina Kitchen says

    October 6, 2010 at 5:19 am

    Your niece is one lucky young lady. Anyone, including grown-ups, would be thrilled with this lovely meal.
    Sam

    Reply
  28. Barbara says

    October 6, 2010 at 3:37 am

    What a magnificent soup, Faith! The photo is making me want to run right out and gather ingredients!
    I have a guilty confession: I had three kids in three years and convenience came first. Even though I tried my best to give everyone healthy meals, it just didn’t always happen. Of course, this was years ago and we weren’t as aware of healthy choices as we are now. Nonetheless, two of my three grew into health-conscious adults. The third…not so much, but his wife is doing her best! :)

    Reply
  29. Lorraine @ Not Quite Nigella says

    October 6, 2010 at 1:02 am

    Oh Faith I had to laugh! My sister and I felt exactly the same. We didn’t want homemade food. We wanted stuff that was prepared which is what the other kids had. Little did we realise how good we had it! lol

    Reply
  30. Anna Johnston says

    October 6, 2010 at 12:10 am

    I too was raised with a lot of “Good Food” & school friends and their eating treats temp. swayed my eating habits, but its hard for those light and airey sugary treats to hold a gal huh…., good thing we returned to our roots Faith :)

    Reply
  31. chriesi says

    October 6, 2010 at 12:08 am

    That soup is just perfect in this cold weather! It looks absolutely yummy!

    Reply
  32. Veronica says

    October 5, 2010 at 10:54 pm

    That is very cool that your niece enjoys healthy foods–a rarity, it seems! I was raised on the good stuff too and loved it until I started going to school and saw that other kids didn’t eat like me. Then I revolted and hated health food for the next twenty years. It wasn’t until the last five that I’ve actually enjoyed healthy foods again. This healthier adult version of spaghettios is the first time I ever thought anything with “o” pasta looked appealing and this not only looks appealing but absolutely mouth watering! I bet your niece was pleased as punch!

    Reply
  33. Lazaro says

    October 5, 2010 at 8:34 pm

    Faith,

    Anyone would be happy with that plate. That looks amazing. The topic of obesity in children is a growing epidemic. Parents are passing along their poor eating habits and young kids are fatter and fatter these days. I find that very sad. I try to educate all the kids in my family about proper eating habits.

    You were very lucky with your Mom…

    Reply
  34. Carolyn Jung says

    October 5, 2010 at 8:32 pm

    Can I just say that this looks way better than the stuff I grew up with that came out of the tin can? LOL
    Your niece is lucky to have you cooking for her.

    Reply
  35. Barbara Bakes says

    October 5, 2010 at 9:33 pm

    Now this is a SpaghettiOs that I could love!

    Reply
  36. Ameena says

    October 5, 2010 at 8:23 pm

    I am like your mother – I won’t let Maya eat too much junk at home. I figure she’ll get her fill elsewhere but I just physically can’t give her Kraft Mac n Cheese and Cheetos!

    Love the take on Spaghetti-O’s! I’d serve this to Maya any day.

    Reply
  37. Carol says

    October 5, 2010 at 7:23 pm

    That is one fantastic looking soup! Healthy and delicious!

    I am guilty of having the Chef Boy R Dee and Spaghettio’s at my friends houses :)

    Reply
  38. Louise Mellor says

    October 5, 2010 at 6:41 pm

    wow, that just looks so delicious. i could taste those little meatballs. i hope my kids will someday be mindful with their families as well.
    ~Chef Louise

    Reply
  39. Julie says

    October 5, 2010 at 5:37 pm

    This soup looks delicious. I love the flavors. Look forward to giving it a try!

    Reply
  40. Swathi says

    October 5, 2010 at 5:14 pm

    Faith,

    This looks awesome. Lucky niece.

    Reply
  41. BeadedTail says

    October 5, 2010 at 5:13 pm

    Your niece is very lucky to have an aunt who can make such delicious and healthy dishes! This looks so flavorful and satisfying! Yum!

    Reply
  42. Priscilla - She's Cookin' says

    October 5, 2010 at 4:58 pm

    What a beautiful sentiment to begin your post! My daughter has always appreciated my home cooking and all her friends loved coming to eat at our house – esp. for my spaghetti pizza. Like you, she liked going over to her friends’ houses for mac & cheese and candy. Now I try to promote cooking at home in SoCal where most parents rely on take-out. I’ve used those pasta rings in soup – they’re so cute, and yes, look like spaghetti-O’s. Your spaghetti ring meatball soup looks delicious and comforting!

    Reply
  43. Nutmeg Nanny says

    October 5, 2010 at 2:16 pm

    Please send some of this my way? I still don’t feel like cooking dinner…haha :)

    Reply
  44. theUngourmet says

    October 5, 2010 at 4:05 pm

    This looks terrific! I’m such a soup lover you know. We never at Chef either when I was growing up but we did eat Mac n’ Cheese. Hmmm.

    Reply
  45. Krista says

    October 5, 2010 at 3:35 pm

    You are such a lovely aunt to make this for your niece! :-) My Mum was like yours. :-) I remember loving going to friends’ houses for fruit snacks and mac and cheese, but now I love the legacy she passed down to me. :-)

    Reply
  46. Sara says

    October 5, 2010 at 3:29 pm

    Delicious! I’m going to make this soup for my kiddies too! Thank you for the recipe! :)

    Reply
  47. Julie says

    October 5, 2010 at 3:04 pm

    Now that’s my kind of spaghetti-o’s! Your niece is a lucky girl :D

    Reply
  48. Rosa says

    October 5, 2010 at 2:57 pm

    A mouthwatering soup! So conforting and yummy looking.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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