I’m bringing back my recipe for Spaghetti and Meatball soup today. The whole entire post needed a makeover with new photos and a video! I posted this recipe back in 2012 and it went by unnoticed which is kind of sad. It is a great recipe. The meatballs and spaghetti all cook in a tomato broth with onions, carrots, and zucchini. To polish this soup off, garnish it with some parmesan cheese or parsley. You can make your own meatballs and I have a recipe for 1 point meatballs. I prefer using frozen meatballs for this, because, you know me! I LOVE using any short cut I can when making recipes easy.
P.S. I have many recipes in my archive that need a makeover so be on the look for those. I will be posting quite a few of them!
How to make Spaghetti and Meatball Soup
P.S. My apologies for the typo in the video.
Spaghetti and Meatball Soup
Ingredients
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 frozen turkey meatballs
1 cup cut spaghetti or other small pasta
Instructions
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.
Notes
Smart Points: 9
Servings 8
Nutrition
- Calories: 271
- Sugar: 6
- Fat: 14.5
- Saturated Fat: 3.4
- Unsaturated Fat: 0
- Carbohydrates: 20.8
- Fiber: 2.8
- Protein: 15.1
Does this still taste good as leftovers?
Yep it was good as leftovers. Just had some for lunch today.