Check out what my friends at Damn Delicious had to say about this Spaghetti and Meatball Soup:

I am so excited to try this recipe. I recently found your website through Pinterest and I have to say YUMMY. I have tried many of your recipes so thank you my family has enjoyed each and every recipe I have tried.

I was super excited to have this taste even better than I imagined. I kept thinking “watered down spaghetti” but truly it’s nothing like that! If you’ve ever had an Italian soup before it’s very similar, then you have the fun part of capturing a meatball and cutting into it. What a fun meal!

Ingredients

• 1 pound mini meatballs

• 4 cups College Inn chicken broth*

• 3 cups Hunts marinara sauce

• 1 bay leaf

• 8 ounces spaghetti, broken into 1-1/2-inch pieces

• 1/4 cup McCormick basil leaves

• 1/4 cup Kraft freshly grated Parmesan cheese

Directions

1. Prepare meatballs according to package instructions; set aside.

2. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.

3. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.

4. Serve immediately, garnished with basil and Parmesan, if desired.

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Quick Tip: Serve with a side of crusty garlic bread – yum!

Thank you to Damn Delicious for this awesome recipe!