Spaghetti & Meatball Soup



  • 1 pound mini chicken meatballs
  • 4 cups chicken broth
  • 3 cups marinara sauce
  • 8 ounces spaghetti, broken into 1 1/2 inch pieces
  • 1/4 cup basil leaves, chopped
  • 1/4 cup freshly grated parmesan cheese
  • Salt & pepper


  1. Prepare meatballs according to package instructions; set aside.
  2. Whisk in chicken broth, marinara sauce, and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
  3. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
  4. Garnished with basil and parmesan.



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