Spaghetti & Meatball Soup

Ingredients:

For the soup:

• 6 cups low sodium, fat-free chicken broth
• 2 cups water 
• 1 tbsp minced garlic divided
• 1 tbsp basil
• 2 tbsp parsley
• salt and pepper to taste
• 1/2 onion, chopped, divided
• 3-4 tbsp tomato sauce 
• 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

Directions: 

In a soup pot over medium heat, bring chicken broth, water, 1/2 tbsp minced garlic, 2 tbsp parsley 1 tbsp basil, 1/4 of the chopped onion, and tomato sauce to a boil; simmer about 5 minutes.


Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, 1 tbsp basil,, breadcrumbs, salt and pepper.Form into little 1 inch meatballs (about 36).

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.