Maria’s Weekly Recipes: SPAGHETTI AND MEATBALL SOUP

1 cup: 213 Cals 22 Protein 27.5 Carbs 3 Fats

YIELD: 6 SERVINGS

one-pot Spaghetti and Meatball Soup made with turkey meatballs simmered in a light tomato broth!

INGREDIENTS

For the soup:

5 cups chicken broth

2 cups water

2 cloves garlic, chopped and divided

4 tbsp chopped fresh parsley, divided

1/2 onion, chopped, divided

3-4 tbsp tomato sauce, I use my quick marinara sauce

kosher salt and fresh pepper

6 oz dry cut up spaghetti

For the meatballs:

16 oz 93% lean ground turkey, or 99% lean

1 large egg

1/4 cup seasoned bread crumbs

1/4 cup grated parmesan cheese

1 tbsp fresh chopped basil

INSTRUCTIONS

1. Heat a large pot over high heat and add 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, When it comes to a boil simmer about 5 minutes.

2. 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

1. Drop meatballs into the broth, cook for about 3 minutes; add pasta and cook according to package directions.

2. Add fresh basil, adjust salt and pepper to taste and serve with grated Parmesan cheese.