Description
A comforting and hearty Spaghetti and Meatball Soup featuring lean turkey meatballs simmered in a flavorful tomato-infused chicken broth with garlic, fresh herbs, and tender spaghetti. Perfect for a cozy meal packed with protein and Italian-inspired flavors.
Ingredients
Scale
For the Soup:
- 5 cups low sodium chicken broth
- 2 cups water
- 2 cloves garlic, chopped and divided
- 4 tbsp fresh parsley, chopped and divided
- 1/2 onion, chopped and divided
- 3-4 tbsp tomato sauce (quick marinara sauce recommended)
- Pinch crushed red pepper flakes (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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 breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh chopped basil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Soup Base: 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 (if using), and fresh black pepper. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes to meld the flavors.
- Make the Meatballs: While the broth simmers, combine the ground turkey, grated Parmesan cheese, egg, remaining chopped garlic, remaining onion, remaining parsley, seasoned breadcrumbs, salt, and pepper in a bowl. Mix gently until just combined to avoid tough meatballs. Form the mixture into small 1-inch meatballs, yielding approximately 36 meatballs.
- Cook the Meatballs: Carefully drop the meatballs into the simmering broth. Let them cook for about 3 minutes—this cooks them through as they float in the hot liquid.
- Add Pasta and Finish Cooking: Add the dry cut-up spaghetti to the pot with meatballs and cook according to package directions, usually about 8-10 minutes, until the pasta is tender but not mushy.
- Add Fresh Basil and Seasoning: Stir in the fresh chopped basil. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve hot, optionally topped with extra grated Parmesan cheese for added flavor.
Notes
- Use low sodium chicken broth to control salt levels.
- For a spicier kick, increase crushed red pepper flakes according to taste.
- Ground turkey can be substituted with lean ground beef or chicken if preferred.
- Leftover soup stores well in the refrigerator for up to 3 days.
- To keep meatballs tender, avoid overmixing the meat mixture.
- For gluten-free version, use gluten-free breadcrumbs and pasta.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
