Spaghetti & Meatballs Soup W/Mini Grilled Cheese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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FRom Parents mag April 2010. Ingredients:
1 tablespoon olive oil, divided |
1 minced garlic clove |
1 carrot, chopped |
1 stalk celery, chopped |
1 onion, chopped |
1 (15 ounce) can low-sodium diced tomatoes |
2 cups low sodium chicken broth |
6 ounces ground turkey breast |
1/4 cup breadcrumbs |
1 1/2 teaspoons dried basil |
1 small egg, beaten |
1/3 cup grated parmesan cheese, divided |
2 ounces whole wheat spaghetti, broken |
4 slices part-skim mozzarella cheese |
8 slices baguette |
4 teaspoons unsalted butter |
Directions:
1. For Soup:Heat 1/2 tablespoon oil in a large pot on medium high heat. Put in the garlic, carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add tomatoes and broth. Bring to a boil. then reduce heat and simmer for about 15 minutes.
2. Meanwhile, make the meatballs: In a small bowl, combine turkey, bread crumbs, basil, egg, and 1/4 cup cheese. Roll into mini balls using 1 tsp meat mixture. In a pan on medium high heat, brown meatballs in remaining oil until golden on all sides, about 10 minutes.
3. Add spaghetti and meatballs to broth. Simmer 10 minutes, until pasta is tender. Divide into 4 portions and top with remaining Parmesan.
4. For Grilled Cheese:Heat a skillet on medium. Sandwich cheese in between bread slices. Lightly butter both sides of each sandwich.
5. Cook in a skillet until golden brown on each side, and the cheese has melted, 3 to 4 minutes per side.
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