Meatball and spaghetti soup

1 me gustan 0 comentarios Receta por Lisa Evanoff

Ingredientes para 6

For the soup

5 cups low sodium, fat-free 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 (I use my quick marinara 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 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 tbsp fresh chopped basil

Medio

Instrucciones

1. 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.

2. 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).

3. 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.

segundos December 07, 2011 22:07

Autor skinnytaste.com/2008/03/me...