For those who have more time (or have vegetables in the refrigerator that need to be used), fresh peppers and onions can be chopped and added instead of the time-saving dehydrated vegetables, although there is really no difference in the taste of the final product. It might be tempting to use the store-bought frozen meatballs, but that’s where the line should be drawn; those meatballs contain only a percentage of ground beef or chicken and the rest is soy protein (aka fake meat) which is why they have a rubbery texture and substandard flavor. In truth, those frozen store-bought meatballs are not fit for dogs, let alone much-loved family members.
Crusty bread from the local grocery store or bakery is great with this soup, as well as a quick tossed salad. Spaghetti & Meatball Soup will soon become an oft-requested weeknight family favorite.
12 Servings
10 cups water
3 tablespoons granular beef bouillon
2 26 oz. jars spaghetti sauce
1/4 cup dehydrated onion flakes
1 green bell pepper, finely chopped
1 teaspoon whole fennel seed
36 meatballs from the Meatball Module
6 ounces spaghetti, broken into 1" lengths
1 cup freshly grated Parmesan cheese
- Mix the water, beef bouillon, spaghetti sauce, onion flakes, bell pepper, and fennel seeds in a large soup pot.
- Bring to a boil, turn down to a simmer, and cook 10 minutes.
- Add the meatballs and cook 5 minutes.
- Stir in the spaghetti; cook until tender, about 10 minutes.
- Sprinkle in the Parmesan cheese and serve.
Amount Per Serving
Calories 279 Calories from Fat 114
Percent Total Calories From: Fat 41% Protein 19% Carb. 40%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 42 mg
Sodium 1049 mg
Total Carbohydrate 28 g
Dietary Fiber 1 g
Sugars 0 g
Protein 13 g
Vitamin A 26% Vitamin C 37% Calcium 0% Iron 9%
