Ingredients

The following ingredients have 4 Servings
  • 5 cups low sodium (chicken broth)
  • 2 cups water
  • 2 cloves garlic (chopped and divided)
  • 4 tbsp chopped fresh parsley (divided)
  • 1/2 onion (chopped, divided)
  • 3-4 tbsp tomato sauce (I use my quick marinara sauce)
  • pinch crushed red pepper flakes (optional)
  • kosher salt and fresh pepper
  • 6 oz dry cut up spaghetti
  • 16 oz 93% lean ground turkey (or 99% lean)
  • 1 large egg
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh chopped basil

Instruction

  • Heat a large pot over high heat and add 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, When it comes to a boil simmer 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 (about 36).
  • 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.