Our month of soups is quickly drawing to a close and my-oh-my has it been nice. This final soup is a recipe I gathered and adapted from my latest addiction, Pinterest. I have yet to make a bad recipe off Pinterest and this holds true with this soup. It’s great and makes the house smell amazing.
Be sure and read to the end as I have a great use for all the leftover meatballs you are going to have. I’m feeling a little Home Ecky Becky tonight.
Adapted from www.skinnytaste.com
For the soup:
5 cups low sodium, fat-free chicken broth
2 cups water
2 chopped cloves garlic, divided
2 tbsp chopped fresh parsley, divided
1/2 onion, chopped, divided
3-4 tbsp marinara sauce (use jarred or make your own)
pinch crushed red pepper flakes
kosher salt and fresh pepper
6 oz dry cut up spaghetti
For the meatballs:
2 lbs 99% lean ground turkey
1/2 cup seasoned breadcrumbs
1/2 cup minced onion
4 cloves garlic minced
1/3 cup minced celery
3 tbsp fresh chopped parsley
kosher salt and pepper
- Chop onion (1 medium), garlic (5 cloves), parsley (handful) and celery (2 stalks). You will be using some of these veggies in the soup and some in the meatballs.
- Make the meatballs by combining ground turkey, eggs, garlic, onion, parsley, breadcrumbs, salt and pepper.
- Form into little 1 inch meatballs and place on a baking sheet lined with parchment paper.
- Divide the meatballs in half. First half will be used in the soup. Set second half aside to freeze for later.
- 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, marinara sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.
- 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.
Here’s the visual portion of the evening:
Take the parchment paper lined baking sheet full of these meatballs and freeze the entire thing overnight. Then remove the meatballs from the baking sheet and place in a freezer bag, as to take up less space in your freezer. Now, when you need spaghetti and meatballs, meatball sandwiches or whatever you name it with meatballs, you have them. Just cook in broth or in the oven. See, you’ve just made a second meal and didn’t even know it.
Enjoy this yummy soup!