Spaghetti and Meatball Soup Recipe - Recipe Center - Raley’s Family of Fine Food Stores

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Spaghetti and Meatball Soup

Spaghetti and Meatball Soup
1/2 lb. ground round
1/3 cup seasoned dry breadcrumbs
1 (25- oz.) jar Nob Hill Trading Co. Pasta Sauce divided
1 tsp. Morton & Bassett Italian Seasoning
1/4 tsp. garlic salt
2 tbsp. egg (1/2 egg) beaten
4 cups reduced-sodium beef broth
1 medium onion peeled and chopped
4 oz. dry spaghetti noodles broken into 2-inch pieces
Prep time: 20 minutes, Cook time: 45 minutes

Preheat oven to 350°F and spray a shallow baking sheet with nonstick cooking spray. Mix beef, breadcrumbs, 2 tbsp. pasta sauce, seasonings and egg in a small bowl until well combined. Roll into 3/4-inch balls and place on prepared baking sheet. Bake for 15 minutes; remove from oven and set aside. Meanwhile, bring broth, remaining sauce and onion to a boil in a large pot; stir in noodles. Reduce heat and simmer, covered, for 25 minutes or until noodles are tender. Stir in meatballs and cook for 5 minutes more.

Makes 6 servings.
Nutritional Information:
280 calories, 21 g protein, 6 g total fat (1 g sat., 0 g trans), 31 g carbohydrate, 1 g fiber, 3 g sugar, 55 mg cholesterol, 970 mg sodium, 6 points


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