Spaghetti and Meatball Soup
Prep time
Cook time
Total time
Colavita does most of the work for you in this kid friendly Spaghetti and Meatball Soup. Combine one of their premium all-natural tomato sauces with chicken stock and a few other ingredients to create a delicious soup that’s simply perfect.
Serves: 6
  • 1 large egg
  • 1 garlic clove, minced
  • ½ teaspoon course salt
  • ¼ teaspoon freshly ground black pepper
  • 8-ounces ground chicken
  • ½ cup breadcrumbs
  • ¼ cup finely grated Parmesan cheese, plus additional for serving
  • 3 tablespoons Colavita Extra Virgin Olive Oil, divided use
  • 1 (26-ounce) jar Colavita Italian Garden Tomato Sauce
  • 4 cups (32-ounces) Rachel Ray Low Sodium All-Natural Chicken Stock
  • 4-ounces Colavita Spaghetti, broken into 2-inch pieces
  • chopped fresh basil leaves, for garnish
  • crusty Italian bread, for serving
  1. In a medium bowl, whisk together egg, garlic, salt, and pepper. Add chicken, breadcrumbs, cheese, and 1 tablespoon olive oil and mix by hand to combine. Form into 30 small meatballs, each about ½-inch in diameter.
  2. Heat remaining 2 tablespoons olive oil in a nonstick sauté pan over medium heat. Cook meatballs, turning as necessary to lightly brown on all sides, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
  3. In a large pot, combine tomato sauce and stock. Bring to a boil over medium-high heat. Add the meatballs and pasta and cook until the meatballs are cooked through and the pasta is al dente, about 8-11 minutes.
  4. Ladle soup into bowls, garnish with basil and Parmesan, and serve with crusty bread.
Pressed for time? Pre-made all-natural chicken meatballs are available in your grocer’s frozen food section. Chicken sausages also make an excellent substitution. Simply squeeze the sausage meat from the casing to form small meatballs; then cook right in the soup. Adjust cooking time as necessary.
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