Paleo Spaghetti and Meatball Soup {Whole30}

This healthy spaghetti and meatball soup uses spaghetti squash instead of pasta to make it lower in carbs, gluten-free, paleo and Whole30 compliant!  This savory, cozy soup is the perfect answer to your spaghetti and meatball cravings! 

We’re all the way into soup season and I’ve been dreaming up all my favorite things to turn into soup!  Bacon cheeseburger soup – check!

Chicken pot pie soup – we have that too!  So what’s another already awesome comfort food that would make a great soup?!  Yup – spaghetti and meatball soup.

Technically, we’re talking spaghetti squash and meatball soup since it’s a paleo AND Whole30 compliant recipe after all.  Not any less delicious though and definitely a healthy way to satisfy those spaghetti and meatball cravings!

What You Need to Make Paleo Spaghetti and Meatball Soup

The ingredients are simple, wholesome, and many are probably already in your pantry/fridge.  Here’s what you’ll need for this recipe:

• Spaghetti squash
• Avocado oil
• Onion
• Garlic
• Salt and pepper
• Bone broth (or chicken broth)
• Marinara sauce
• Dried Italian seasoning blend
• Fresh parsley or basil
• Ground beef
• Egg
• Almond Flour

How to Make Paleo Spaghetti and Meatball Soup

This recipe comes together fairly quickly, since most of the stovetop cooking is done while your spaghetti squash roasts.

First, you prepare your squash for roasting.  The worst thing for me is overcooking a squash – so I make sure to check on it after about 20 minutes in the oven so it remains “al dente” even after you put it in the soup.

While the squash roasts, you begin making the soup in a large stock pot.  First cook the onion and garlic, then you’ll add in the broth, marinara sauce, and seasonings.  While that comes to a boil on the stove, prepare the meatballs.  You’ll cook the meatballs right in the stock pot, so, aside from the squash, it’s a one-pot meal!

The meatballs will cook through pretty quickly in the soup – about 10-15 minutes.  From there, simply add the cooked spaghetti squash and some fresh herbs.  Then, your spaghetti and meatball soup is ready for action, AKA, consumption.

Tips for Roasting Spaghetti Squash for this Soup

I’ve always preferred to cut my squash lengthwise for roasting, since it roasts pretty quickly this way.  I spray the inside with avocado oil cooking spray and sprinkle it with sea salt, and place it face down on a foil lined baking sheet.  Parchment paper works well too.

I know my spaghetti squash is ready when I push down on the top and it’s slightly tender – not too soft.  I’m pretty picky about my spaghetti squash and really don’t like it too soft.   For a medium sized squash, it’s usually in the oven for about 20-22 minutes, but you’ll need to adjust the timing based on the size of your squash.

Can I Make this Soup Ahead of Time?

As with many soups, it’s perfectly fine to make it ahead of time and reheat it as needed.  You can portion it out for lunches, or make the entire batch and reheat on the stove before eating.

If you plan to make it ahead of time, it’s even more important not to overcook the squash, since it will soften more as time goes on, and again with reheating.

I hope you’re ready for an easy, healthy, and totally delicious, comforting soup!  Grab your stock pot and spaghetti squash, and preheat your oven because it’s time to get started – let’s go!

Paleo Spaghetti and Meatball Soup {Whole30}

Paleo Spaghetti and Meatball Soup {Whole30}

This healthy spaghetti and meatball soup uses spaghetti squash instead of pasta to make it lower in carbs, paleo and Whole30 compliant! This savory, cozy soup is the perfect answer to your spaghetti and meatball cravings!

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8 servings

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4.91 from 11 votes

Ingredients

Soup:

• 1 medium/large spaghetti squash
• Avocado oil spray or oil and sea salt, for roasting
• 1 Tbsp ghee or avocado oil
• 1/2 medium onion chopped
• 4 cloves garlic minced
• Sea salt and pepper
• 3 cups bone broth chicken or beef
• 32 oz jar marinara sauce Whole30 compliant
• 2 tsp Italian seasoning blend
• 2 Tbsp nutritional yeast
• Pinch crushed red pepper or more, to taste
• Fresh basil or parsley for garnish

Meatballs:

• 1 lbs grass fed ground beef
• 1 large egg
• 2 Tbsp blanched almond flour
• 1/2 tsp

  fine grain sea salt


• 1/2 tsp garlic powder OR 2 cloves garlic minced
• 2 tsp Italian seasoning blend I use Primal Palate Amore
• generous pinch crushed red pepper adjust for spice preference
• 1 tbsp minced fresh parsley
• Minced fresh parsley for garnish
• 1 1/2 tsp onion powder OR 1/4 of an onion, minced

Instructions

1. Preheat your oven to 400° F and line a baking dish with foil.
2. Cut the squash in half lengthwise and scoop out the seeds and strings. Spray with avocado oil spray or brush with oil and sprinkle with sea salt. Place squash face down on the baking sheet and bake in the preheated oven for 20-22 minutes or until the top of the squash is just slightly tender when pushed. For al dente spaghetti squash, be careful not to overbake. Once done, remove from the oven to cool while you finish making the soup.
3. Meanwhile, heat a large stockpot over medium heat and add the ghee or oil. Add the onion and cook until translucent, then add the garlic, sprinkle with salt and pepper, and cook another minute until soft.
4. Pour in the broth and marinara sauce, Italian seasoning, nutritional yeast, and red pepper. Stir to combine, then bring to a boil over medium heat*.
5. While the sauce is heating, make the meatballs. Combine all meatballs ingredients in a large bowl with your hands until well combined, but careful not to overwork the meat. Form into about 20 1” balls. Once the sauce comes to a boil, drop the uncooked meatballs in the sauce and allow them to simmer in the sauce over medium heat for about 15 minutes, or until cooked through.
6. Once the meatballs are done, scrape the spaghetti squash strands vertically with a fork to release and add to the soup. Give the soup a stir, lower the heat, and simmer another minute or two. Remove from heat and serve right away, or allow the flavors to blend another 5 minutes before serving. Garnish with fresh basil or parsley as desired. Enjoy!

Recipe Notes

*Feel free to add more broth or water if the soup is too thick for you. Adjust seasonings as necessary.

Nutrition

Calories: 248.34kcal

Carbohydrates: 17.6g

Protein: 18.28g

Fat: 12.79g

Saturated Fat: 4.91g

Cholesterol: 63.81mg

Sodium: 694.37mg

Potassium: 746.71mg

Fiber: 4.74g

Sugar: 8.58g

Vitamin A: 682.56IU

Vitamin C: 11.45mg

Calcium: 78.03mg

Iron: 3.38mg

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Want More Paleo Soup Recipes?  Try One of These!

Chicken Pot Pie Soup

Paleo Zuppa Toscana 

Stuffed Pepper Soup 

Turkey Meatball Zoodle Soup

Paleo Chicken and “Rice” Soup

Bacon Cheeseburger Soup

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