Spaghetti & Meatballs Soup W/mini Grilled Cheese

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.