Meatball and Spaghetti Soup Recipe
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!
Meatball and Spaghetti Soup
Servings: 6 • Size: 1/6th (about 1 1/2 cups) • Points +: 5 pts • Smart Points: 5
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)
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
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
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.
Keywords: Meatball and Spaghetti Soup