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

From a free Penzey's recipe card. I haven't made this yet, but it sounds good!

Ingredients Nutrition

Directions

  1. In a dutch oven or large soup pot, combine all the ingredients for the soup except the spaghetti. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
  2. Meanwhile, combine all the meatball ingredients in a bowl and mix well. Shape into 20-24 tiny meatballs. Pan fry the meatballs, shaking the pan often to keep the meatballs round, until brown. Don't make the meatballs too small or they will break apart during cooking. Drain off excess fat.
  3. Add the meatballs to the soup. Cover and cook until the vegetables are tender, about 15 minutes.
  4. Break the spaghetti noodles into 2 to 3 inch long pieces and add to the soup. Cook until the spaghetti is done.
  5. Serve with Parmesan cheese to sprinkle on top of soup, as desired.

Reviews

(1)
Most Helpful

Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! This is soup is absolutely delicious & we really enjoyed it for dinner last night. The Kids especially loved it & DS has asked for it again already! I only changed the merlot to paul newmans concord grape juice & it was perfect.... Thanks Michelle for another super recipe :)

Um Safia June 17, 2008

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