Here's a delicious, comforting recipe for us during these cold winter months. It’s a combination of two favorites…soup and spaghetti and meatballs!

INGREDIENTS:

• 5 cups low sodium, chicken broth
• 2 cups water
• 2 cloves garlic, chopped and divided
• 4 tbsp. chopped fresh parsley, divided
• ½ 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

MEATBALLS:

• 16 oz. 93% lean ground turkey, or 99% lean
• 1 small egg
• ¼ cup seasoned breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tbsp. fresh chopped basil

DIRECTIONS:

1. Heat a large pot over high heat and add 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. When it comes 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.
4. Add fresh basil, adjust salt and pepper to taste and serve with grated Parmesan cheese.

NUTRITION INFORMATION: Yield: 6 servings, Serving Size: 1 ½ cups, Calories: 213, Fat: 3 g, Carb: 27.5 g, Protein: 22 g, Fiber: 4 g; Exchanges: 1 ½ starch; 2 meats;

Source and printer-friendly version: SkinnyTaste.com