I just love soup. Can you tell? I think it actually helps with weight loss and I’m considering going on an all soup diet. I especially love soup when I see someone make over a classic dish like take for instant Enchiladas, Tacos, or this one: Spaghetti and Meatballs. Yum! What else are they going to think of next that hasn’t been done before? Dessert soup? Pizza Soup? Burger soup? You can’t go wrong with soup that’s for sure.
About a week ago my store had these mini meatballs on sale so I picked them up, thinking I’d be using them for my next treat day. They were so tiny, I didn’t think it would serve a lot. When, I saw this recipe, I was like great, I have something new to try and make with the meatballs I just bought at the store. This soup comes together really fast if using frozen meatballs. If you were really dedicated, you could make your own meatballs. I just like the convenience of these though. Try this one soon, and put it on your menu for next week. It’s a keeper.
Recipe From Iowa Girl Eats
Calories 267 | Fat 10.98g | Carbs 29.65g | Fiber 2.2g | Protein 12.76g
Points Plus: 7 (1 cup)
2 teaspoons extra virgin olive oil
2 large carrots or 10 mini carrots, shredded
1 small zucchini, shredded
1/2 onion, shredded or finely chopped
2 garlic cloves, minced
salt & pepper
42oz low-sodium chicken broth
24oz marinara sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon red chili pepper flakes
1lb mini meatballs
1 cup cut spaghetti or other small pasta
Heat oil in a large soup pot, add vegetables, season with salt & pepper, and saute until soft. Add in chicken broth, marinara sauce, Italian seasoning and red chili pepper flakes and bring to a boil. When boiling, add in meatballs and spaghetti. Simmer until pasta is cooked. Ladle into bowls and top with parmesan cheese, if desired.