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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meatball and Pasta Soup Recipe

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This recipe for Meatball and Pasta Soup is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
FOR THE SOUP
5 Cups Chicken Broth (low sodium, fat free)
2 Cup Water
2 cloves Garlic (chopped, divided)
4 Tablespoon fresh Parsley (chopped, divided)
1/2 Onion (chopped, divided)
3-4 Tablespoon Tomato Sauce
Pinch Red Pepper Flakes (optional)
Salt/Pepper
6 oz Pasta (works better with cut up spaghetti)

FOR THE MEATBALLS
16 oz lean Ground Turkey
1 Egg
1/4 Cup Seasoned Breadcrumbs
1/4 Cup grated Parmesan Cheese
1 Tablespoon chopped Basil

Directions:
Directions:
In a soup pot (or other large size pot)

Personal Notes:
Personal Notes:
For variety can also use Beef Meatballs and Beef Broth

Other Pastas may get mushy but you can always make soup base and pour over cooked Pasta before serving.

 

 

 

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