Ingredients

The following ingredients have 4 Servings
  • For the meatballs:
  • 1 pound lean ground turkey
  • 1 egg
  • 1/2 cup quick cook rolled oats
  • 1/2 cup Parmesan cheese
  • 1 teaspoon dried Italian season blend (I used McCormick's Tucscan Seasoning)
  • 1/2 teaspoon salt
  • For the soup:
  • 24 oz pasta sauce (or 3 cups)
  • 3 cups chicken broth
  • 1/2 teaspoon Italian seasoning
  • 3-4 oz dried spaghetti noodles broken into 1 or 2 inch pieces (for later)

Instruction

  • In a medium bowl add all meatball ingredients and work with hands until combined
  • Form into meatballs, large or bite sized whatever you would prefer
  • If you are making this for later then place the meatballs on a wax lined cookie sheet and place in freezer for an hour until they are firm and then move to a large ziploc bag and freeze until ready for use
  • Otherwise place meatballs in slow cooker
  • Carefully add pasta sauce, broth and seasoning
  • Don't stir as you don't want to break up the meatballs
  • Cook on low for 6-8 hours or high for 3-4
  • Turn the slow cooker on high and add spaghetti noodles
  • Let cook for 30 minutes until noodles are done