Meatball and Spaghetti Soup

By á-3328

Servings: 6 • Size: 1/6th (about 1 1/2 cups) • Old Points: 4 pts • Points+: 5 pts
Calories: 212.9 • Fat: 3.2 g • Carb: 27.4 g • Fiber: 3.9 g • Protein: 22.1 g • Sugar: 2 g
Sodium: 738.7 mg (without added salt)

Ingredients

• 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
• 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

Details

Servings 6

Preparation

Step 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.

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).

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.