Our favorite Christmas song by far is baby it’s cold outside, any version we love to listen too & I secretly think in my head that I sound amazing when I’m singing this song… in the shower of course! Too many Elf movies this time of year I guess. Escalators aren’t safe either with this crew around here. 🙂
This weather has me wanting to hibernate inside with hot yummy soups & a never ending blazing fire!! I love soup because you can literally use almost every leftover in your fridge & mix with a stock, splash of tomato sauce & spices & whhha lahhhh you have created a masterpiece. My son was home from school the other day & I made him homemade veggie soup & he couldn’t get enough of it. I even slipped in some collagen powder too, he never knew it. Makes a parent’s heart so full to know that we are consciously creating & making great food for our families.
So my favorite new soup is meatball soup!! I have shared the recipe because it is too yummy not to with all you foodies. It does call for noodles, but I substitute the zoodles or a gluten free. No one can tell the difference in taste at my house with the noodles or zoodles even sometimes. This recipe is super easy to tweak if any food allergies as well. I just love how much comfort soups bring us. Brings back those memories from childhood or a favorite restaurant or occasion that you had that similar flavor. It’s also a great chance to add veggies that maybe your family doesn’t care for, but now they are “hidden” behind all the flavor! I’m super sneaky with all my veggies and spices, teenagers think certain foods just sound gross & don’t give them a chance. So I’ve gotten creative with my words, when they ask what’s in this, I respond “just a blend of spices.” 🙂 It works the majority of the time..haha
I love being able to add powdered bone broth to my soups for additional immune support during these winter months. I use two different types from Dr. Axe, the pure & turmeric bone broth protein, they also have a collagen that I love to put in my morning coffee!! Usually I like to drink the broth like a cup of tea just with added salt, these cooler mornings make it easy to drink up quickly. I’ve had gut issues in the past so I love being able to do something this simple to nourish my body & get the immune system benefits plus it’s quick, easy & can take on the go!! Check it out, you will not be disappointed!!
Here’s to creating healthy soups ~
MEATBALL AND SPAGHETTI SOUP
Total Time: 30 minutes
What can be more kid friendly than a bowl of soup with spaghetti and meatballs! Lean turkey meatballs are cooked in a light tomato broth with cut up spaghetti. This is a one pot meal my whole family loves and leftovers are great for lunch.
For the soup:
- 5 cups low sodium, fat-free chicken broth. (can make your own too)
- 2 cups water
- 2 chopped cloves garlic, divided
- 4 tbsp chopped fresh parsley, divided
- 1/2 onion, chopped, divided
- 3-4 tbsp tomato sauce
- pinch crushed red pepper flakes (optional)
- kosher salt and fresh pepper
- 6 oz dry cut up spaghetti, GF or zoodles
For the meatballs:
- 16 oz 99% lean ground turkey
- 1 small egg – (use chia & water for binding agent if egg allergy)
- 1/4 cup seasoned breadcrumbs – can sub for GF
- 1/4 cup grated parmesan cheese – (omit if dairy free)
- 1 tbsp fresh chopped basilDIRECTIONS:
- 1 In a soup pot over medium heat, bring 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; simmer about 5 minutes.
- 2 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).
- 3 Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions.
- 4 Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.
NUTRITION INFORMATION Yield: 6 servings, Serving Size: 1/6th (about 1 1/2 cups)
• Amount Per Serving: Smart Points: 4 Points +: 5 Calories: 213 Total Fat: 3g Saturated Fat: g Cholesterol: mg Sodium: 739mg Carbohydrates: 27.5g Fiber: 4g Sugar: 2g Protein: 22g