Spaghetti and Meatball Soup

• Produce

  • 1/4 cup Basil, leaves
  • 1 Bay leaf

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 3 cups Marinara sauce, homemade or store-bought

• Pasta & Grains

  • 8 oz Spaghetti

• Dairy

  • 1/4 cup Parmesan cheese

• Frozen

  • 1 lb Meatballs, mini homemade or store-bought

Found on damndelicious.net

Description

Ingredients

• 1 pound mini meatballs, homemade or store-bought*
• 4 cups chicken broth*
• 3 cups marinara sauce, homemade or store-bought
• 1 bay leaf
• 8 ounces spaghetti, broken into 1-1/2-inch pieces
• 1/4 cup basil leaves, chiffonade
• 1/4 cup freshly grated Parmesan cheese

Directions

• Prepare meatballs according to package instructions; set aside. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes. Serve immediately, garnished with basil and Parmesan, if desired.