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Pesto Spaghetti Meatball Soup

Pesto Spaghetti Meatball Soup
This is a perfect comfort meal for you to come home and enjoy after a long day. A bonus is that it can be part of your meal prep for the week . Make in bulk and store in the fridge!

Cook Time

40 mins




  • 1 tablespoon olive oil
  • 12 beef meatballs, about 300g
  • 1 medium onion, peeled & finely diced
  • 1 medium clove garlic, peeled & crushed
  • 190g jar Sacla’ Sun-Dried Tomato Pesto
  • 500ml boiling water
  • 1 level tsp. dried oregano
  • 100g spaghetti
  • 2 tbsp. finely grated Parmesan
  • 1 tbsp. roughly chopped flat-leaf parsley, optional

How to make the recipe

  1. Pour the oil into a large saucepan over a moderate heat. Add the meatballs and cook for about 5 minutes until lightly browned, stirring occasionally with a wooden spoon. Lift out to a plate with a spoon.
  2. Add the onion and garlic to the pan. You may need to add a little more oil if the meatballs aren’t particularly fatty. Cook over a low heat for 8-10 minutes until softened and golden. Stir from time to time.
  3. Snap the spaghetti into four.
  4. Pour the Sun-Dried Tomato Pesto into the pan, along with the boiling water. Add the meatballs, spaghetti and the oregano. The liquid should nicely cover everything. 
  5. Bring to the boil and then simmer for 10 minutes or until the spaghetti is just cooked and al-dente and the mixture is nicely soupy. Add a little more boiling water if it needs it. Season with salt and pepper.
  6. To serve, ladle into warm bowls, sprinkle with Parmesan and parsley, if using.