Spaghetti and Meatball Soup
- 1 lb 1 lb 1 lb Ground Beef, or ground meat of choice
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 0.25 tsp 0.25 tsp 0.25 tsp Black Pepper
- 0.25 tsp 0.25 tsp 0.25 tsp Garlic Powder
- 0.25 tsp 0.25 tsp 0.25 tsp Onion Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, or animal fat of choice
- 1 whole 1 whole 1 whole Onion, small, diced
- 2 clove 2 clove 2 clove Garlic, minced
- 2 tsp 2 tsp 2 tsp Basil, dried
- 1 tsp 1 tsp 1 tsp Oregano, dried
- 48 fl oz 48 fl oz 48 fl oz Beef Broth
- 28 oz 28 oz 28 oz Tomato, strained in jar, or 24 oz crushed in can
- 4 cup 4 cup 4 cup Baked Spaghetti Squash (click for recipe)
- 1 pinch 1 pinch 1 pinch Salt and Pepper, to taste
- In a large bowl, gently combine first five ingredients (for meatballs) with your hands.
- Roll mixture into meatballs approximately 1/2 inch in circumference and set aside.
- In a large stock pot or Dutch oven, heat oil/fat over medium high heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic, basil and oregano and cook for 1-2 minutes, until garlic is softened but has no color.
- Stir in tomatoes, stock and spaghetti squash and add salt and pepper to taste.
- Gently add meatballs, but do not stir until they have "set up" and are no longer pink on the outside. Bring to a boil, reduce heat to low, and simmer for at least 30 minutes (longer is fine). Meatballs should be cooked through.
The prep time includes your spaghetti squash baking time; while it bakes, you can mix up and form the meatballs and dice/mince the onion and garlic. If you have make-ahead days though, you can easily prepare some steps of this recipe ahead of time. I always have containers of cooked spaghetti squash in the freezer for quick use–I usually split each squash into 2-cup portions. For the meatballs, I form them, place them on a baking sheet and bake them in a 375 degree oven just until they are no longer pink inside (baking time will vary depending on the size of the meatballs). After taking them out of the oven, I let them cool to room temperature and then put them into storage containers and into the freezer until I need them. I normally just plop them frozen right into a recipe at the same point I would raw ones. This recipe ends up being a quick and easy meal for us!
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About This RecipeDairy Free Egg Free GAPS Nut Free Shellfish Free Soups Sugar Free Whole30
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