Meatball and Spaghetti Soup

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.

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.

This is a recipe from the archives that has been greatly overlooked. I finally got a chance to re-photograph this one, something I wanted to do for a while because it’s very popular in my home and I’m sure it will be popular in yours. A delicious quick family-friendly meal for under $10!

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.
Print
Did you make this recipe?

Meatball and Spaghetti Soup

4
Freestyle Points
213
Calories
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.

Nutrition

Serving: 1/6th (about 1 1/2 cups), Calories: 213kcal, Carbohydrates: 27.5g, Protein: 22g, Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 739mg, Potassium: 0mg, Fiber: 4g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 5