Spaghetti & Meatball Soup

I saw this recipe on one of my new favorite blogs Skinny Taste, which is super awesome because she makes everything low-fat, low-cal and lists the nutrition facts and Weight Watcher's points...so if you're into counting calories go there!

I did adapt the recipe a bit but overall the basis is the same and it was really good! I think next time I'll add some diced bell pepper with the onions.

Spaghetti & Meatball Soup

adapted from Skinny Taste

For the soup:
2 tsp. olive oil or cooking spray
1 onion, chopped 1/3 c. set aside
4-6 cloves garlic, minced
8 c. chicken stock
4 c. water
2 c. marinara sauce (canned or jarred is great)
1 Tb. dried parsley
1/2 Tb. dried basil
pinch of crushed red pepper
salt & pepper to taste
12.5 oz box thin spaghetti, broken in pieces (I used wheat)

For the meatballs:
1 lb. ground turkey
1 lb. chicken or turkey italian sausage
1/3 c. chopped onion, reserved from above
2 eggs
1/2 c. seasoned breadcrumbs
1/3 c. grated parmesan cheese
1/2 tsp. dried basil
1 tsp. dried parsley

In a soup pot heat olive oil or cooking spray over medium-high heat and saute onion for a few minutes until it starts to soften. Add in garlic and cook another minute. Stir in stock, water, seasonings. Heat over medium-high heat until it starts to bubble and let simmer for 5 minutes. In the meantime mix together the meatballs and roll into small, 1 inch balls. Drop the meatballs into the broth and let cook 5 minutes. Drop in the broken spaghetti and cook according to package directions, until al dente. Be careful not to overcook the noodles because they will continue to absorb liquid as the soup sits. Enjoy with a slice of crusty bread or rolls.

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