Tuesday, January 24, 2012
meatball and spaghetti soup
My kids love meatballs so I thought I'd give this soup a try. I usually do not make recipes that call for ground turkey or I substitute it for ground beef or ground chicken but I decided to go ahead and try it. Glad I did. This is such a nice, comforting soup and quite tasty as well not to mention quite healthy! This is a soup I will make again and again, especially on a cold, rainy day. We've had a few of those lately.
meatball and spaghetti soup (slightly adapted from Skinnytaste)
5 cups chicken broth
2 cups water
2 chopped garlic cloves, divided
4 tablespoons chopped fresh parsley, divided
1/2 onion, chopped, divided
6-8 tablespoons tomato sauce (I used marinara sauce)
pinch crushed red pepper flakes
kosher salt and fresh pepper to taste
6 ounces dry cut up spaghetti (I used whole wheat)
1 pound ground turkey
1 small egg
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tablespoon basil
In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tablespoons chopped parsley, 1/4 of the 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, cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into little 1-inch balls.
Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add basil, adjust salt and pepper to taste and serve with grated parmesan cheese.
What I have to say- the turkey I bought came in a 2-pound tray so I doubled the recipe and froze half. It will be so easy to pull out the next time I'm in the mood for a nice bowl of soup.