Ingredients
5cupschicken broth,low sodium, fat-free
2cupswater
2garlic cloves,chopped, divided
4tbspfresh parsley
½onion,chopped, divided
4tbsptomato sauce,or marinara sauce
red pepper flakes,crushed, optional
kosher salt and fresh pepper
6ozdry cut up spaghetti
16ozground turkey,99% lean
1small egg
¼cupbreadcrumbs,seasoned
¼cupParmesan Cheese,grated
1tbspbasil,fresh chopped
Preparation
In a soup pot over medium heat, bring chicken broth, water, 1 crushed garlic clove, 2 tablespoons of chopped parsley, ¼ of the chopped onion, tomato sauce, crushed red pepper flakes, and fresh black pepper to a boil; simmer for 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.
Drop meatballs into the broth, cook for 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.
