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Meatball and Spaghetti Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Meat

 Ingredients List

  • For the soup:
  • 5 cups low sodium, fat-free chicken broth
  • 2 cups water
  • 2 chopped cloves garlic, divided
  • 4 tbsp chopped fresh parsley, divided
  • 1/2 onion, chopped, divided
  • 3-4 tbsp tomato sauce (I use my quick marinara sauce)
  • pinch crushed red pepper flakes (optional)
  • kosher salt and fresh pepper
  • 6 oz dry cut up spaghetti, I used Ronzoni Smart Taste
  • For the meatballs:
  • 16 oz 99% lean ground turkey
  • 1 small egg
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh chopped basil

 Directions

1. In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.

2. Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt and pepper. Form into little 1 inch meatballs (about 36).

3. Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.

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