Meatball And Spaghetti Soup - Skinnytaste

• 5 cups fat-free low-sodium chicken broth
• 2 cups water
• 2 chopped garlic cloves, divided
• 4 tablespoons chopped fresh parsley, divided
• 1/2 onion, chopped, divided
• 3 -4 tablespoons tomato sauce (I use my quick marinara sauce)
• 1 pinch crushed red pepper flakes (optional)
• 1 pinch kosher salt and fresh pepper
• 6 ounces dry cut up spaghetti, I used Ronzoni Smart Taste
• 16 ounces 99% lean ground turkey
• 1 small egg
• 1/4 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh basil

1. 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.
2. 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).
3. 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.

chicken broth, water, garlic, fresh parsley, onion, red pepper, kosher salt, ronzoni, turkey, egg, breadcrumbs, parmesan cheese, fresh basil

Taken from www.food.com/recipe/meatball-and-spaghetti-soup-skinnytaste-525627 (may not work)