Spaghetti & Meatball Soup
I made this Spaghetti & Meatball Soup last night and I was so excited about the leftovers that I had it again for lunch and dinner today – it’s that good! I know I already gushed about my love for meatballs in my Slow Cooker Meatballs & Marinara post, but get ready for some more gushing. They’re one of my very favorite foods after all. This soup let me feel like I was curling up with a big, full bowl of hot and comforting spaghetti and meatballs (perfect for the rainy weather we’ve been having) but the whole bowl rings in at just 6 Green, 6 Blue or 4 Purple myWW Weight Watchers SmartPoints and under 250 calories! That’s way less than a typical bowl of spaghetti and meatballs. The veggies in the soup are roughly the same size as the spaghetti pieces and when you eat it all together it feels and tastes like you’re getting so much spaghetti in there. The mini meatballs are moist, flavorful and absolutely delicious…not to mention downright adorable. I scaled down my normal meatball recipe and used ground turkey breast instead of beef because it just felt right.
Not only is this Spaghetti & Meatball Soup filling, delicious and the perfect way to kill a spaghetti and meatballs craving, but it actually comes together pretty quickly. I shredded my veggies using a box grater but you could shred them using a food processor to save time. This is also the type of soup that is hearty enough to serve as a main course without question. I’d serve it with a side salad and a piece of crusty bread for a full, comforting Fall or Winter dinner. I see this soup being a crowd pleaser for all ages, and it’s a great way to sneak some veggies in for picky kids. If you love spaghetti and meatballs even a fraction as much as I do, you’re going to love this recipe. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Spaghetti & Meatball Soup
- 6 oz extra lean 99% lean ground turkey (or chicken) breast
- 1/8 teaspoon garlic powder
- 1 tablespoon grated Parmesan
- 2 tablespoons plain breadcrumbs
- 1 ¼ teaspoon Italian seasoning, divided
- 1 egg white
- 1 tablespoon skim milk
- 1 tablespoon olive oil, divided
- 2 medium carrots, grated (I used a box grater)
- 1 small zucchini, grated (I used a box grater)
- ½ medium onion, diced small
- 2 garlic cloves, minced
- Salt & pepper
- 32 oz fat free reduced sodium chicken broth
- 24 oz jar of marinara sauce
- ¼ teaspoon crushed red pepper flakes
- 1 cup uncooked broken wheat spaghetti pieces, 1 inch sticks
- 1 oz Parmesan cheese, freshly grated
- In a large bowl, combine the ground turkey, garlic powder, tablespoon of grated Parmesan, breadcrumbs, ¾ teaspoon of the Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll meat mixture into 30 separate (3/4” – 1”) mini meatballs.
- In a large stock pot (or a large skillet, which is what I used before realizing you could totally use one pot for the entire meal and have one less to wash!), bring 2 teaspoons of the olive oil over medium heat. Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned. Remove meatballs to a dish and set aside.
- Add the remaining teaspoon of olive oil to the pot and continue to heat to medium. Add the carrots, zucchini, onion and garlic and sprinkle with salt & pepper. Cook for about 5 minutes or until vegetables are softened.
- Add the meatballs, chicken broth, marinara sauce, red pepper flakes and remaining ½ teaspoon of Italian seasoning to the pot with the vegetables. Stir together and cover. Bring the mixture to a boil, uncover and lower the heat to a simmer. Add the spaghetti pieces and simmer for 12-15 minutes or until the pasta and the meatballs are cooked through. Add the Parmesan cheese in the last couple minutes of the simmer and stir in.
244 calories, 30 g carbs, 9 g sugars, 7 g fat, 2 g saturated fat, 18 g protein, 5 g fiber (from myfitnesspal.com) MyWW SmartPoints per (1 1/2 cups) serving: (SP calculated using the recipe builder on weightwatchers.com) Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 4 SmartPoints Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from Iowa Girl Eats
Danke für das tolle Rezept, Das werde ich gleich heute auch einmal versuchen. Sieht bei dir jedenfalls sehr gut aus.
Did you mean 16oz of ground turkey? 6
Nope, it’s 6 oz!
I’ve been looking for some recipes for when it gets colder (we’re in Texas and it hasn’t happened quite yet…). This recipe is PERFECT. I can’t wait to try it!
You’re going to love it! 🙂
Delicious – even my husband loved it. I chopped up the veggies in my Vitamix.
Yay, so happy you both loved it! 🙂
This was AMAZING! I was nervous about making it because my husband likes “his spaghetti sauce” but he loved it too and was mad I took leftovers because he wanted them, lol. Great recipe! We LOVE your recipes and make them all the time, thank you!
Woohoo, husband approved! Glad to hear it was a hit and that there was a battle for the leftovers, haha. Thanks for letting me know! 🙂
Have you or would you consider baking the meatballs instead?
I haven’t. I suppose you could, but it’s really easy to brown them in the pan and let them finish cooking in the sauce.
(First of all, Emily. My first comment so thank your for this site! I’ll comment on one of your new recipes soon so I can say thank you properly.)
Melissa, no idea if you’ll get follow-ups to your comment but I tried baking these last night. I just sprayed a baking tray with low fat spray then laid them all out on the tray, sprayed them again and bunged them in the oven at 200 degrees (centigrade) for just over twenty minutes, turning half way. I used 500g of turkey and made 40 small balls.
That saved me the point used for the oil and the meatballs came out browned and crunchy – I overdid them slightly as meat can never be too crunchy for my kids…
Thanks again, Emily, for such an easy, simple recipe for turkey meatballs.
Really liked this! My meatballs kind of broke apart because of the lean turkey I think, but still tasted great! Next time I’m just going to cut up a seasoned chicken breast or 2 instead of the meatballs.
Hm, sorry to hear they broke apart, but glad to hear you liked it!
Have you tried meatballs with sour and cream or in a corn and mushroom soup?
Made this last night and, like you, I couldn’t wait to eat the leftovers for lunch. Husband approved here as well!!!!!
Ooohh this is gonna be a crowd pleaser… I can tell already
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Yummy! I made this tonight and plan to bring it to work for lunch this week. I was very happy with the way it turned out. Now if I just had a loaf of crusty, freshly baked bread. 😉
PS The other recipe of yours I have tried is the delicious macaroni and cheese cups. They were superb. Next up is creamy chicken soup.
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Just made this tonight; verdict: DELICIOUSNESS!
OMG delicious !
How can you get 30 meat balls out of 6oz of meat. So they must be real small
Yup, as you can see in the photos, they fit on the spoon! Perfect for soup 🙂
This recipe was delicious! I can’t wait to make it again! I accidentally made the meatballs a bit too big, but will change next time! 🙂 Thank you for sharing!
Made this for dinner this evening and it was Delicious! My entire family loved it, it’s definitely a keeper. Thanks!
I’m so glad!
I made this over the weekend for my lunches – OUTSTANDING! I’ve never grated carrots into soup – I ended up grating 4 carrots and adding some crushed red pepper flakes – it was fantastic!
Delicious!! I had some already cooked chicken breast and was too lazy to make the meatballs, so I seasoned the chicken the same way and subbed it in. Even my roommate who turns her nose at “healthy food” kept asking what smelled so wonderful. Will definitely be having this again.
I made this last night and had the WORST time rolling the meatballs; I was very disappointed. Also, when I added the chicken brothe and marinara sauce to the vegetables, I used my immersion blender to grind up all the vegetable so there were no chunks. I’m hoping the ‘absence’ of vegetable chunks makes it boyfriend approved. I’ll guess I’ll have to wait and see!
Made this tonight for dinner. It was delicious! My husband even asked, “Is this low cal?” Will be making this again for sure, Thanks Emily! I love all your recipes.
Hi Emily!! The soup is Delicious but there is no way I have eat all 6 servings. Can it be frozen?
Soooo yummy!!! It’s comfort-food spaghetti and meatballs!