Z'paghetti & Meatball Soup + More Healthy Zucchini Noodle Recipes
Want a fun twist on classic comfort food that also happens to be mega healthy? Um, who wouldn't?! We're so in love with this new soup recipe. It's loaded with veggies and protein, and it tastes like spaghetti & meatballs!
1/8th of recipe (about 1 1/3 cups): 157 calories, 2.5g total fat (1g sat. fat), 749mg sodium, 16g carbs, 3.5g fiber, 6.5g sugars, 16.5g protein
Cook: 25 minutes
4 cups chicken broth
One 28-oz. can crushed tomatoes
1 tbsp. chopped garlic
1 tsp. Italian seasoning
1 tsp. onion powder
1 cup chopped onion
10 oz. (about 2 small) zucchini
1 lb. raw extra-lean ground beef (at least 96% lean)
1/2 cup finely chopped onion
1/2 cup whole-wheat panko breadcrumbs
1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
1 1/2 tsp. chopped garlic
1 tsp. dried parsley
1/2 tsp. onion powder
1/4 tsp. each salt and black pepper
In an extra-large nonstick pot, combine broth, tomatoes, garlic, soup seasonings, and 1 1/2 cups water. Bring to a boil.
Meanwhile, in a large bowl, combine all meatball ingredients. Mix thoroughly. Evenly form into 32 meatballs, each about 1 inch in diameter.
Carefully add onion and meatballs to the pot. Return to a boil.
Reduce to a simmer. Cook for 5 minutes, or until meatballs are cooked through.
Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Add zucchini noodles. Cook until tender, about 6 minutes.
MAKES 8 SERVINGS
Chew on this:
Yum, yum, yum… It's February 21st, National Sticky Bun Day! Prepare to get totally stuck on this sweet recipe.
Soup for everyone! Click "Send to a Friend" and pass along the fun.
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