We wanted to reproduce the family-favorite flavors of spaghetti and meatballs in a single pot, minimizing the number of ingredients and the hassle. For our Spaghetti and Meatball Soup recipe’s tomato ... show more
soupmain course
Spaghetti and Meatball Soup
America's Test Kitchen (America's Test Kitchen)
6
servings
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Ingredients
Instructions
1
Note: Use any small, bite-sized pasta in this recipe.
2
Heat oil in Dutch oven over medium heat until shimmering. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and tomatoes. Bring to boil, reduce heat, cover, and simmer until carrot softens, 15 to 20 minutes.
3
Meanwhile, mix chicken, pesto, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Use heaping teaspoon to form mixture into forty 3/4-inch meatballs.
4
Strain soup into large bowl and rinse out pot. Transfer solids in strainer to blender with 1 cup strained liquid and puree until smooth. Return pureed mixture and remaining strained liquid to pot and heat until simmering. Season with salt and pepper.
5
Add pasta and meatballs and simmer until pasta is al dente and meatballs are cooked through, 12 to 15 minutes. Ladle soup into bowls and serve with dollops of additional pesto and grated Parmesan.
Spaghetti and Meatball Soup
America's Test Kitchen (America's Test Kitchen)
6
servings
We wanted to reproduce the family-favorite flavors of spaghetti and meatballs in a single pot, minimizing the number of ingredients and the hassle. For our Spaghetti and Meatball Soup recipe’s tomato ... show more
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Instructions
1
Note: Use any small, bite-sized pasta in this recipe.
2
Heat oil in Dutch oven over medium heat until shimmering. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth and tomatoes. Bring to boil, reduce heat, cover, and simmer until carrot softens, 15 to 20 minutes.
3
Meanwhile, mix chicken, pesto, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Use heaping teaspoon to form mixture into forty 3/4-inch meatballs.
4
Strain soup into large bowl and rinse out pot. Transfer solids in strainer to blender with 1 cup strained liquid and puree until smooth. Return pureed mixture and remaining strained liquid to pot and heat until simmering. Season with salt and pepper.
5
Add pasta and meatballs and simmer until pasta is al dente and meatballs are cooked through, 12 to 15 minutes. Ladle soup into bowls and serve with dollops of additional pesto and grated Parmesan.
soupmain course
