Low Carb ' I'm Dying for Spaghetti!' Soup

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

The main thing I miss when low carbing is a big plate of spaghetti and meatballs. This soup does the trick for me!

Ingredients Nutrition


  1. Heat olive oil in a large saucepan.
  2. Finely chop onion, celery, carrots, and garlic in food processor.
  3. Sautée vegetable mixture in olive oil until soft and fragrant.
  4. Add basil, oregano and marjoram. continue cooking for 1 minute.
  5. Add tomatoes and broth; bring to a boil.
  6. Stir in meatballs, diced zucchini, mushrooms, and green pepper.
  7. Reduce heat; cover and simmer 30 to 45 minutes.
  8. Garnish each serving of soup with parmesan cheese, if desired.
Most Helpful

Can't wait to have this for lunch this week! I made chicken meatballs to use in place of the frozen ones, and I left the veggies a bit chunkier. Other than that, I didn't change anything, and it's fantastic. Made for PAC Spring 2007. Thanks for a great recipe!

AmandaInOz April 29, 2007

My husband called this soup "awesome!" This was actually quite delicious - it really did taste like a big plate of spaghetti and meatballs! The Italian spices gave it a great flavor, and is was so hearty and filling! All of the lovely vegetables gave it a healthy feel, and it is such a unique and different soup - perfect for a cool night! The only changes I made was to omit the zucchini (only becuase I did not have any on hand). I also mixed up the spices a bit (I did not have any oregano, so I substituted a pizza seasoning, and I added several dashes of hot sauce, some pepper, and some seasoned salt). Next time I may use diced tomatoes with green chiles, which I think would be a great touch - but, needless to say, there will be a next time...and a next and a next! :-)Great recipe - thanks!

Helping Hands January 11, 2007