Spaghetti & Meatball Soup

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Spaghetti & Meatball Soup

Spaghetti & Meatball Soup

Spaghetti & Meatball Soup


For the soup:

5 cups 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

pinch crushed red pepper flakes (optional)

kosher salt and fresh pepper

6 oz dry cut up spaghetti

For the meatballs:

16 oz ground turkey

1 small egg

1/4 cup seasoned breadcrumbs

1/4 cup grated parmesan cheese

1 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, parmessan 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 parmessan cheese.

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