Spaghetti and Meatball Soup
Perfect for kids, this delightful one-pot Spaghetti and Meatball Soup features tender turkey meatballs gently cooked in a flavorful, light tomato broth!
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Ingredients
- 5 cups low sodium
- 2 cups water
- 3-4 tbsp tomato sauce
- pinch crushed red pepper flakes
- kosher salt and fresh pepper
- 6 oz dry cut up spaghetti
- 16 oz 93% lean ground turkey
- 1 large egg
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh chopped basil
- 4 tbsp chopped fresh parsley
- 1/2 onion
- 2 cloves garlic
Instructions
- 1
In a large pot, heat over high heat and pour in the chicken broth along with water, 1 clove of crushed garlic, 2 tablespoons of chopped parsley, a quarter of the chopped onion, tomato sauce, crushed red pepper flakes, and a dash of fresh black pepper. Bring this mixture to a rolling boil, then reduce the heat and let it simmer for approximately 5 minutes.
- 2
While the broth is simmering, prepare the meatballs by mixing together ground turkey, grated Parmesan cheese, the remaining garlic, the leftover onion, the rest of the parsley, breadcrumbs, salt, and pepper. Shape the mixture into small meatballs, each about 1 inch in diameter (you should yield around 36 meatballs).
- 3
Carefully add the meatballs to the simmering broth and allow them to cook for about 3 minutes. Next, introduce the pasta and prepare it according to the instructions on the package.
- 4
Stir in fresh basil, taste, and adjust the seasoning with salt and pepper as needed. Serve the soup hot, topped with grated Parmesan cheese.