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Homemade Spaghettios with Meatballs

Yields6 Servings

Adapted from The Budding Table

 28 oz tomato puree
 2 cups chicken broth
 1 tsp onion powder
 1 tsp garlic powder
 ½ tsp each: cayenne, chili powder, salt, pepper
 1 tbsp balsamic vinegar
 1 cup milk
 1 cup water
 ½ lb small meatballs
 8 oz ring shaped pasta
 6 oz cheddar, grated

Heat a large stock pot or dutch oven over medium heat and add the puree, broth, and all seasonings. Once those ingredients have combined, add the tomato puree to the mixture and bring the soup to a boil.


Lower the heat down to a simmer add the milk, water, meatballs and noodles to the soup and cook until noodles are tender, stirring occasionally.


Once noodles are cooked, turn the heat off and add the cheese, mix to melt then adjust the thickness of the soup by adding water if needed.

Nutrition Facts

Servings 6