Spaghetti and Turkey Meatball Soup
This is a definite family favorite and on the regular menu rotation as soon as it’s cold enough to eat soup. It has very few ingredients, it’s ready in less than one hour, it’s all in one pot, it’s healthy, and it’s satisfying.
For the parmesan cheese rind, you don’t have to add that. But it adds a great flavor to the soup. When you buy your wedge of cheese, just cut the rind off and freeze it until you’re ready to use it. I know I’ve said it before, but buying a wedge of cheese is the absolute best way to do it. It’s cheaper, and it tastes better. Just cut the cheese into ½ inch cubes, add it all to a food processor, and pulse until it’s done. It will last for quite a while in the fridge.
I loved Spaghetti-O’s as a kid, and Spaghetti and Turkey Meatball Soup tastes like a grown-up version of that.
Total Time: 1 hour
Difficulty Level: Easy
8 cups of water
8 teaspoons chicken base
18-20 regular sized turkey meatballs (I use the Wellsley Farms brand at BJ’s)
1 box of whole wheat spaghetti
1 ½ to 2 (24 ounce) jars of your favorite marinara sauce
1 tablespoon dried oregano
1 tablespoon garlic powder
½ parmesan cheese rind
Freshly grated parmesan cheese
- In a large soup add the water, chicken base, and meatballs.
- Break the spaghetti noodles in half and add to the pot. Add the marinara sauce, dried oregano, garlic powder, and parmesan cheese rind to the pot.
- Bring to a boil and cook for 5 minutes. Bring down to a simmer and cook for at least 30 minutes.
- Serve with a sprinkling of fresh parmesan cheese and some freshly torn basil.