Warm up with a hearty meatball and spaghetti squash soup, perfect for chilly days.
Prep
20 min
Cook
40 min
Total
60 min
Servings
6
Difficulty
Medium
Ingredients
Meatballs
Soup
Instructions
Prepare the spaghetti squash
Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut-side down on a baking sheet and bake for 30-40 minutes until tender.
Pro tip: Use a fork to check for tenderness; it should pierce easily.
Form the meatballs
In a bowl, mix ground beef, egg, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. Form into small meatballs, about 1 inch in diameter.
Pro tip: Wet your hands slightly to prevent sticking while forming meatballs.
Cook the meatballs
In a large pot, heat olive oil over medium heat. Add meatballs in batches and cook until browned on all sides, about 8-10 minutes. Remove and set aside.
Pro tip: Ensure meatballs reach an internal temperature of 160°F (71°C).
Sauté vegetables
In the same pot, add chopped onion and minced garlic. Sauté until onion is translucent, about 5 minutes.
Pro tip: Stir frequently to prevent garlic from burning.
Simmer the soup
Pour in beef broth and diced tomatoes. Add basil, thyme, and red pepper flakes. Return meatballs to the pot. Bring to a simmer and cook for 20 minutes.
Pro tip: Adjust seasoning with salt and pepper to taste.
Add spaghetti squash
Scrape strands of the cooked spaghetti squash with a fork and add to the soup. Stir well and cook for another 5 minutes to heat through.
Pro tip: For added flavour, garnish with fresh herbs before serving.
Tips & Tricks
Serving Suggestions
Pit Boss Grills Affiliate Partner
Pit Boss Grills
We proudly partner with Pit Boss Grills. Upgrade your BBQ game with their top-quality pellet grills, smokers, and accessories.
You Might Also Like