Meatball and Spaghetti Soup

Soup appears to be what's on the menu these days. With the fall air getting crisp, it's the perfect meal I think.

Skinnytaste.com is quickly becoming one of my all time favorite websites.  I tried yet another soup from that site. It was delicious. I made no changes to this recipe, which as you know is odd for me. 

Meatball and Spaghetti Soup
Recipe from Skinnytaste.com

For the soup:

• 5 c low sodium, fat-free chicken broth
• 2 c water
• 2 chopped cloves garlic, divided
• 4 T chopped fresh parsley, divided
• 1/2 onion, chopped, divided
• 3-4 T tomato 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 c seasoned breadcrumbs
• 1/4 c grated parmesan cheese1 tbsp fresh chopped basil

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.