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Thursday, October 18, 2012

Turkey Meatball and Spaghetti Soup

My family has never been huge on soups, unless they are hearty and the broth is pretty much nonexistent. Back when my daughter was born a neighbor delivered this delicious soup to me. I literally ate the entire container by myself. I have been dreaming of this soup for over 2 years and finally decided to make it. I added extra noodles and less broth in hopes to please my picky people. The verdict? They ate it and didn't complain! I even convinced Rich to keep some broth in his bowl (he tends to drain it all and go for the chunks) and he had seconds! I'm slowly converting them :) 



For the soup:
7 cups low sodium, fat-free chicken broth
2 cups water
2 chopped cloves garlic, divided
2 tsp Italian seasoning
1/2 onion, chopped, divided
8oz can of tomato sauce
pinch crushed red pepper flakes (optional)
kosher salt and fresh pepper
12 oz dry cut up whole wheat spaghetti

For the meatballs:
16 oz 99% lean ground turkey
1 small egg
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tsp italian seasoning
1 tsp garlic powder

In a soup pot over medium heat, bring chicken broth, water, crushed garlic, italian seasoning, 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, garlic powder, remaining onion, italian seasoning, 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. Adjust salt and pepper to taste and serve with grated parmesan cheese.

recipe adapted from Skinny Taste

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