Meatball and Spaghetti Soup
What can be more kid friendly than a bowl of soup with spaghetti and meatballs! Lean turkey meatballs are cooked in a light tomato broth with cut up spaghetti. This is a one pot meal my whole family loves and leftovers are great for lunch.
This is a recipe from the archives that has been greatly overlooked. I finally got a chance to re-photograph this one, something I wanted to do for a while because it’s very popular in my home and I’m sure it will be popular in yours. A delicious quick family-friendly meal for under $10!
- 6
Ingredients
- SOUP:
- 5 cups low sodium, fat-free chicken broth
- 2 cups water
- 2 cloves garlic, chopped, divided
- 4 tablespoons fresh parsley, chopped, divided
- 1/2 onion, chopped, divided
- 3-4 tablespoons tomato sauce (I use my quick marinara sauce)
- Pinch crushed red pepper flakes (optional)
- Kosher salt and fresh pepper
- 6 ounces dry cut up spaghetti, I used Ronzoni Smart Taste
- MEATBALLS:
- 16 ounces 99% lean ground turkey
- 1 small egg
- 1/4 cup seasoned breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1 tablespoon fresh chopped basil
Preparation
Step 1
In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tablespoons 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.