Meatball And Spaghetti Soup Skinnytaste Food

TURKEY MEATBALL SPINACH TORTELLINI SOUP

Steps:

• Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
• Using your (clean) hands, gently mix all the ingredients well until everything is combined.
• Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
• In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
• When melted, add the celery, onion, carrot & garlic.
• Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
• Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
• When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
• Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
• Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

SPAGHETTI AND MEATBALL SOUP

Steps:

• Prepare meatballs according to package instructions; set aside. Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil. Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes. Serve immediately, garnished with basil and Parmesan, if desired.

MEATBALL AND SPAGHETTI SOUP - SKINNYTASTE

Steps:

• 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, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.
• 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).
• 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.

SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)

Steps:

• Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
• While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
• Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.