SPAGHETTI AND MEATBALL SOUP

SPAGHETTI AND MEATBALL SOUP

yield: 6

prep time: 5 MINUTES

cook time: 25 MINUTES

additional time: 1 MINUTE

total time: 31 MINUTES

INGREDIENTS

• 2 Tbsp extra virgin olive oil
• 2 large carrots (finely chopped)
• 1 zucchini (finely chopped)
• ½ yellow onion (finely chopped)
• 1 Tbsp minced garlic
• Salt & pepper (to taste)
• 4 cans (56 oz) low- sodium chicken broth
• 1 ½ jars (36 oz) marinara sauce
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes
• 1 package (1 lb) turkey meatballs (frozen)
• 1 C uncooked spaghetti noodles (broke in half)

INSTRUCTIONS

1. Add oil to a large pot.  Heat the oil on low.
2. Add the vegetables and cook until soft.
3. Season with salt and pepper.
4. Stir in the chicken broth and marinara sauce.
5. Add the Italian seasoning and red pepper flakes.
6. Stir to mix well.
7. Bring to a boil.
8. Once boiling add in the meatballs and spaghetti.
9. Continue to cook on a simmer until the pasta is cooked.
10. Ladle in serving bowls.
11. Just before serving garnish with Parmesan cheese and chopped fresh parsley.

NOTES

Weight Watchers points:  0 – 5PersonalPoints per serving

NUTRITION INFORMATION

Yield6Serving Size: 1/6th (about 1 1/2 cups)Amount Per ServingCalories186Total Fat7gSaturated Fat1gTrans Fat0gUnsaturated Fat5gCholesterol7mgSodium853mgCarbohydrates25gFiber3gSugar5gProtein6g