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Spaghetti and Meatball Soup

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Spaghetti and Meatball Soup

 1 lb 96% lean ground beef
 2 egg whites
 ¼ cup whole-wheat panko bread crumbs
 ½ tsp garlic powder
 2 tsp italian seasoning, divided
 1 tbsp olive oil
 4 ½ cups low-sodium vegetable broth
 3 cups low-sodium marinara sauce
 1 tsp minced garlic
 8 oz whole-wheat spaghetti, broken into 2-inch pieces
 ¼ cup chopped fresh basil
 Grated parmesan (optional)
1

In a large bowl combine ground beef, egg whites, panko, garlic powder and 1 teaspoon of the Italian seasoning. Roll mixture into 1-inch meatballs.

2

Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook meatballs 2 to 3 minutes per side or until all sides are browned.* Transfer meatballs to a plate lined with paper towels; set aside.

3

In a large stockpot or Dutch oven combine broth and marinara sauce. Bring to boiling over medium-high heat. Stir in garlic, spaghetti, meatballs and remaining 1 teaspoon Italian seasoning. Reduce heat to low; simmer 10 to 12 minutes or until spaghetti is al dente. Add basil; cook 3 minutes more. Ladle evenly into serving bowls, top with Parmesan (if desired), and serve.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories310
% Daily Value *
Total Fat 6g8%

Saturated Fat 1g5%
Cholesterol 50mg17%
Sodium 260mg12%
Total Carbohydrate 41g15%

Dietary Fiber 5g18%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.