Tested till perfect Spaghetti and Meatball Soup
Spaghetti and Meatball Soup
Photography by Matthew Kimura

Spaghetti and Meatball Soup

This hearty soup has all the elements of a big pot of spaghetti and meat sauce. Adding the pasta to the soup and letting it stand allows the pasta to cook to perfection — and you don't have to watch the pot.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 lb 1lblean ground beef
  • 1 1oniononions, chopped
  • 6 6cloves garlic, minced
  • 2 stalks 2stalkscelery, chopped
  • 2 2carrotcarrots, chopped
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 can (28oz/796 mL) 1can (28oz/796 mL)diced tomatoes
  • 2-1/2 cups 2-1/2cupsbeef stock
  • 1/3 cup 1/3cuptomato paste
  • 2 tsp 2tspwine vinegar
  • 1/2 tsp 1/2tspgranulated sugar
  • 1 cup 1cupbroken-up spaghetti or small pasta
  • 1/4 cup 1/4cupParmesan cheese, grated
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In large Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat. Add onion, garlic, celery, carrots, oregano, salt, pepper and hot pepper sauce; cook, stirring occasionally, until onion is softened, 5 minutes.

Add tomatoes, beef stock, tomato paste, vinegar, sugar and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

Add pasta and remove from heat; let stand until tender but firm, about 7 minutes. Ladle into bowls; sprinkle with Parmesan cheese.

Nutritional Information Per serving: about

cal 301 pro 22g total fat 12g sat. fat 5g
carb 27g fibre 4g chol 45mg sodium 879mg

% RDI:

calcium 13 iron 26 vit A 73 vit C 45
folate 20
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