This Spaghetti and Meatball Soup recipe is quick and easy and such a fun take on spaghetti and meatballs. This Whole30 / Paleo version uses hearts of palm "spaghetti" but feel free to use any pasta you like. Its hearty and a hug in a bowl when you just want something to warm the soul. If you love soups like I love soups you might enjoy some of my other soup recipes.
Why You'll Love This Recipe
Just a few main ingredients: Having just 4 main ingredients along with several spices its more than like you have them in your pantry now and can cook up this hearty soup.
No fuss meatballs: No need to add any ingredients to the meatballs as they soak up all the wonderful flavors from the soup broth!
Whole30 and Paleo: This spaghetti and meatball soup is easily made Whole30 and Paleo by the noodle you choose. Hearts of palm noodles are a wonderful option and require no cooking ahead of time and have the same texture as pasta.
Ingredients You Will Need
Ground Beef: Ground beef works wonders in a bolognese, imparting a hearty flavor and juicy texture that perfectly complements the rich, savory notes of the sauce.
Tomato Sauce: I used Rao's tomato basil sauce is a standout for its rich flavor, but feel free to substitute it with any favorite sauce for a personalized twist on this recipe.
Beef Broth: Beef broth is the secret ingredient that makes the stuffed pepper soup stand out. It adds a depth of flavor to the beef and pork, giving the whole soup a delicious richness with an added boost of protein. I love using Kettle & Fire broths!
Hearts of Palm Pasta: Hearts of palm "spaghetti" is typically made from one ingredient, hearts of palm (or the core of certain types of palm trees). It is also available in lasagna like sheets making both varieties a wonderful option for use in so many dishes.
Dried Basil: Dried basil offers convenience and potency and is a savory herb that is usually sweet that no soup or tomato sauce should be without.
Dried Oregano: Unlike it's fresh variety dried oregano is more concentrated and pungent adding a depth of flavor when added to soups and tomato sauces.
Dried Parsley: Dried parsley is an aromatic herb that adds flavor and fragrance to a wide variety of recipes. Derived from fresh parsley leaves that have been dehydrated and preserved for long-term storage.
Garlic Powder: Using garlic powder over minced garlic is best in this recipe as it easily dissipates into the sauce for a better overall texture.
Onion Powder: Adds a sweet and savory flavor to certain dishes that you can’t get from fresh onions.
Red Pepper Flakes: Red pepper flakes are made from a mix of peppers from the capsicum annum family. They bring a little heat to the dish so you can adjust the amount according to your heat preferences.
Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.
Extra Virgin Olive Oil: Olive oil stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods with its versatility.
Instructions
Make small bite sized meatballs from beef: Roll bite sized meatballs from the beef being careful not to roll too tight which creates a tougher meatball.
Heat oil in a large pot: Heat the olive oil in a large pot.
Add the meatballs: Slowly add the meatballs and brown them on all sides.
Drain fat: Drain the fat from the pot.
Add beef broth: Slowly add the beef broth and tomato sauce and bring to a slow boil.
Lower heat: Lower the heat to simmering.
Add all of the spice: Add your spices now and the hearts of palm noodles.
Simmer: Allow to simmer for 10 minutes.
Enjoy!
Recipe Tips and Tricks
Don't have any dietary preferences: You can boil your pasta of choice right in sauce. I recommend moving the meatballs to plate, add the pasta, boil till soft, add meatballs back to pan and finish with remaining steps.
Recipe Variations
Using fresh herbs: While using dried herbs keeps this recipe quick and easy, I like to use fresh herbs in the summertime when they are growing in the garden.
Beef meatballs: You can easily swap ground chicken or turkey for beef to make your meatballs.
Not a fan of hearts of palm pasta: There are so many options! To keep it Whole30 compatible try glass noodles (made from sweet potato starch). Zucchini noodles would also be delicious.
Storage Tips
To store the Spaghetti and Meatball Soup, place it in an airtight container and refrigerate. The soup can also be frozen for up to 6 months. Consider freezing in ice cube trays like these, which will help freeze your Spaghetti and Meatball soup in smaller portions making it easier and quicker to defrost.
FAQs About Spaghetti and Meatball Soup
Should I let soup cool before refrigerating?
It is not necessary to bring food to room temperature and in fact to prevent bacterial growth it should not sit out more than two hours.
How can you tell if soup has gone bad?
If the soup has a slimy or strange texture it is usually a sign it has gone bad. You can taste a small amount but always remember "when in doubt throw it out".
Why is my beef turning grey?
The bright red color we associate with beef, isn't an indicator of freshness. When the surface of the meat comes in contact with oxygen, it turns red. When the meat has no oxygen it changes to a gray-brown hue but does not mean it is spoiled.
Spaghetti and Meatball Soup
Ingredients
- 1 lb Ground Beef
- 4 cups Tomato Sauce see note
- 4 cups Beef Broth I like Kettle & Fire
- 14 oz Hearts of Palm Spaghetti
- 1 teaspoon Basil, dried
- 1 teaspoon Oregano, dried
- 1 teaspoon Parsley, dried
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- Make small bite sized meatballs from beef, being careful not to roll too tight which creates a tougher meatball
- Heat oil in a large pot
- Brown meatballs on all sides
- Drain fat from pan
- Add beef broth and tomato sauce and bring to a slow boil
- Lower heat to simmer
- Add the spice and hearts of palm noodles
- Simmer 10 minutes
- Enjoy!
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