Save on Pinterest

Slow-Cooked Spaghetti and Meatball Soup

I first sampled this spaghetti sauce at my sister-in-law's and had to have the recipe. After all these years, I still think it's about the best I've ever tasted. —Jackie Grant, Vanderhoof, British Columbia
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    20 servings (about 4-1/2 quarts)

Ingredients

  • 1 cup finely chopped onion, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds ground beef
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, drained
  • 1 can (15 ounces) tomato sauce
  • 2 celery ribs, chopped
  • 3 bay leaves
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • Hot cooked spaghetti, cut into bite-size pieces

Directions

  • In a large bowl, combine 1/2 cup onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs with remaining onion.
  • Transfer to a 6-qt. slow cooker; add the tomato juice, tomatoes, tomato sauce, celery, bay leaves, garlic and Italian seasoning. Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti.
Editor's Note
  • Based on reader feedback we took this recipe back to the Test Kitchen and decided it makes a much better soup than a pasta dish. Enjoy!
  • Recommended Video