213 Cals 22 Protein 27.5 Carbs 3 Fats
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
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.
INGREDIENTS
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
3-4 tbsp tomato sauce, I use my quick marinara sauce
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
INSTRUCTIONS
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.
Serving: 1/6th (about 1 1/2 cups), Calories: 213kcal, Carbohydrates: 27.5g, Protein: 22g, Fat: 3g, Sodium: 739mg, Fiber: 4g, Sugar: 2gBlue Smart Points:4Green Smart Points:5Purple Smart Points:4Points +:5