Meatball and Spaghetti Squash Soup

Name: Meatball and Spaghetti Squash Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 500 g ground beef; 1 egg (beaten); 1/2 cup breadcrumbs; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 spaghetti squash (medium-sized); 1 onion (chopped); 2 cloves garlic (minced); 1 L beef broth; 1 can diced tomatoes (400 g); 2 tbsp olive oil; 1 tsp dried basil; 1 tsp dried thyme; 1 pinch red pepper flakes (optional); to taste salt and pepper

60 min 6 servings Medium

All Recipes

Warm up with a hearty meatball and spaghetti squash soup, perfect for chilly days.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Meatball and spaghetti squash soup is a comforting dish that combines the savoury goodness of homemade meatballs with the unique texture of spaghetti squash. This recipe is perfect for those crisp autumn days when you crave something warm and filling. Spaghetti squash serves as a delightful alternative to pasta, lending a slight sweetness that pairs beautifully with the rich, meaty broth. Each spoonful is a burst of flavour, making it a crowd-pleaser for family meals.

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

Use a fork to easily shred the spaghetti squash into strands.
For evenly cooked meatballs, make them uniform in size.
To save time, prepare meatballs in advance and freeze.
Enhance flavour with fresh herbs like parsley or basil.

Frequently Asked Questions

How do you cook spaghetti squash for soup?

Cut the squash in half, remove seeds, and bake at 375°F (190°C) for 30-40 minutes until tender.

Can I make this soup ahead of time?

Yes, prepare the meatballs and broth separately, then store in the fridge. Combine with squash and reheat before serving.

What is the best way to shred spaghetti squash?

Use a fork to scrape the inside of the cooked squash to create spaghetti-like strands.

How long does meatball soup last in the fridge?

Meatball soup can be stored in an airtight container in the fridge for up to four days.

What temperature should the meatballs reach?

Ensure meatballs reach an internal temperature of 160°F (71°C) for safe consumption.

Serving Suggestions

Serve this meatball and spaghetti squash soup with a fresh baguette or a side salad for a complete meal. For wine pairings, consider a light red like Pinot Noir or a crisp white such as Sauvignon Blanc. To make ahead, prepare the meatballs and broth separately, storing them in the fridge for up to three days. Reheat gently, adding the squash just before serving. Leftovers can be stored in an airtight container in the fridge for up to four days.

Nutrition per serving

320

Calories

25g

Protein

18g

Fat

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