Revised Spaghetti and Meatballs
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
  • ½ 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 spaghetti squash
  • For the meatballs:
  • 16 oz 99% lean ground turkey
  • 1 small egg (I used egg whites)
  • ¼ cup seasoned breadcrumbs
  • ¼ cup grated parmesan cheese
  • 1 tbsp fresh chopped basil
Instructions
  1. **Cut spaghetti squash in half (long way) put it on a pan face down. Bake at 350 for 45 minutes. Comb out "noodles" with fork.
  2. In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, ¼ of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.
  3. 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).
  4. 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.
Recipe by mommy's two cents at http://mommystwocents.com/2015/12/revised-spaghetti-and-meatballs/