Spaghetti and Meatball Soup


2 teaspoons extra virgin olive oil
2 large carrots or 10 mini carrots, shredded
1 small zucchini, shredded
1/2 onion, shredded or finely chopped
2 garlic cloves, minced
salt & pepper
42 oz low-sodium chicken broth
24 oz marinara sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon red chili pepper flakes
1 lb mini meatballs
1 cup cut spaghetti or other small pasta


1. Heat oil in a large soup pot, add vegetables, season with salt & pepper, and saute until soft. Add in chicken broth, marinara sauce, Italian seasoning and red chili pepper flakes and bring to a boil. When boiling, add in meatballs and spaghetti. Simmer until pasta is cooked. Ladle into bowls and top with Parmesan cheese, if desired.

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