Mini Meatball And Broken Spaghetti Tomato Stoup Recipe

Recipe By Slurrp

This Mini Meatball and Broken Spaghetti Tomato Stoup is a hearty and comforting dish that combines the flavors of meatballs, spaghetti, and tomato soup. The mini meatballs are made with a mixture of ground beef, breadcrumbs, Parmesan cheese, and Italian seasoning. The broken spaghetti adds a fun twist to the traditional tomato soup. Serve this stoup with a sprinkle of Parmesan cheese and a side of crusty bread for a satisfying meal.

4.8
10 Rating -
Rate
Non Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Mini Meatball And Broken Spaghetti Tomato Stoup
plan
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ingredients serve

Ingredients for Mini Meatball And Broken Spaghetti Tomato Stoup Recipe

  • 1/4 pound Ground Beef
  • 0.13 cup Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese
  • 1/4 tablespoon Italian Seasoning
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 can Crushed Tomatoes
  • 1 cup Chicken Broth
  • 1/2 ounce Broken Spaghetti
  • 1/4 Bay Leaf
  • as per your need Grated Parmesan Cheese For Serving
  • as needed Crusty Bread For Serving

Directions: Mini Meatball And Broken Spaghetti Tomato Stoup Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
  • STEP 2.Roll the mixture into mini meatballs, about 1 inch in diameter.
  • STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
  • STEP 4.Add crushed tomatoes, chicken broth, broken spaghetti, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the spaghetti is cooked.
  • STEP 5.Remove the bay leaf and season the stoup with salt and pepper to taste.
  • STEP 6.Serve the stoup hot, garnished with Parmesan cheese and a side of crusty bread.

Cooking Tips

  • You can use ground turkey or chicken instead of ground beef for a lighter version.
  • Feel free to add other vegetables to the stoup, such as diced carrots or spinach.
  • If you prefer a smoother texture, you can blend the stoup with an immersion blender before serving.

Storage and Serving

  • Store leftover stoup in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stoup on the stovetop over low heat until warmed through.
  • Serve the stoup with a sprinkle of Parmesan cheese and a side of crusty bread.
Nutrition
value
286
calories per serving
12 g Fat13 g Protein29 g Carbs12 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    13g
  • Carbs
    29g
  • Fiber
    12g

MacroNutrients

  • Carbs
    29g
  • Protein
    13g
  • Fiber
    12g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    219mg
  • Iron
    5mg
  • Vitamin A
    4177mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    134mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    103mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    114mg
  • Manganese
    2mg
  • Phosphorus
    173mg
  • Selenium
    12mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp