Spaghetti & Meatball Soup
Ingredients
The meatballs
-
6
oz
extra lean ground turkey (or chicken) breast
-
⅛
teaspoon
garlic powder
-
1
tablespoon
grated Parmesan
-
2
tablespoons
plain breadcrumbs
-
1 ¼
teaspoons
Italian seasoning
-
1
large
egg white
-
1
tablespoon
skim milk
-
1
tablespoon
olive oil
The soup base
-
2
medium
carrots, grated
-
1
small
zucchini, grated
-
½
medium
onion, diced small
-
2
cloves
garlic, minced
-
to taste
salt & pepper
-
32
oz
fat free reduced sodium chicken broth
-
24
oz
jar of marinara sauce
-
¼
teaspoon
crushed red pepper flakes
-
1
cup
uncooked broken wheat spaghetti pieces
-
1
oz
Parmesan cheese, freshly grated
Instructions
- Combine the ground turkey, garlic powder, Parmesan, breadcrumbs, ¾ teaspoon of Italian seasoning, egg white, and milk in a bowl and mix well.
- Roll the mixture into 30 mini meatballs.
- Heat 2 teaspoons of olive oil in a large pot over medium heat and brown the meatballs, then set them aside.
- Add the remaining olive oil to the pot and sauté the grated carrots, zucchini, onion, and minced garlic until softened.
- Return the meatballs to the pot, add chicken broth, marinara sauce, red pepper flakes, and the remaining Italian seasoning.
- Bring the mixture to a boil, then reduce heat and simmer.
- Add the spaghetti pieces and simmer for 12-15 minutes until cooked.
- Stir in the freshly grated Parmesan cheese just before serving.
Nutrition Facts (estimated)
Servings
6
Calories
244
Total fat
7g
Total carbohydrates
30g
Total protein
18g
Sodium
20mg
Cholesterol
0mg
You might also like