Do you ever crave spaghetti and meatballs but just don’t feel like having a heavy meal that will (invariably) end with you wanting to recline and vegetate for a while? This spaghetti and meatball soup recipe is a perfect compromise, offering your favorite pasta duo based in a yummy, tomato and mixed vegetable broth. The great thing about this spaghetti and meatball soup is that you get the same flavor, without the weight of a full plate of pasta. It’s a surprisingly easy dish to put together super simple cleanup!and we promise your family will love it just as much as their beloved s’ghetti and meatballs!
Spaghetti and Meatball Soup
- 6 oz. lean ground turkey breast
- 1 (14 oz.) can diced tomatoes
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1 large white onion, diced
- 1 egg, lightly beaten
- 3 cups low-sodium chicken broth
- 1 cup water
- 1 cup uncooked spaghetti, broken into 2-inch pieces
- 1/4 cup Italian seasoned breadcrumbs
- 2-3 tablespoons Parmesan cheese, grated, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon milk
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- Use your hands to combine ground turkey, garlic powder, breadcrumbs, 1 tablespoon Parmesan, egg and milk in a large bowl. Divide mixture into approximately 30, small meatballs.
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat and brown meatballs on all sides. Remove meatballs from heat and set aside.
- Add remaining olive oil to pot and cook carrots, celery, onion and garlic until softened. 6-8 minutes. Season with salt, pepper, oregano and basil.
- Pour in chicken broth, water and tomatoes, and use an immersion blender (or pour into a blender/food processor) to blend vegetables together.
- Return meatballs to pot. Cover and bring up to a boil for 1-2 minutes.
- Remove cover and lower heat to a simmer, adding in spaghetti pieces and cooking for 13 minutes, or until pasta is tender and meatballs cooked through.
- Taste and adjust seasoning to your liking, then ladle soup into serving bowls and serve hot, with more Parmesan cheese.
Recipe adapted from Emily’s Bites