What Do You Do When You Have Left Over Spaghetti w/Meatballs And Vegetable Soup? Make Spaghetti Soup!

Let's face it. It's difficult to make a great-tasting, high-protein, low-carb, low-sugar, low-sodium meal for only two people. So what do you do? One thing Jean and I do is use the leftovers from two of our favorite meals to make, not only a great-tasting but also a money-saving unique lunch; spaghetti soup.

One of my favorite meals is spaghetti with (Turkey meatballs). No matter how hard we try to prepare just the right amount of spaghetti sauce, we always end up with a cup or two of sauce left over (Unless my grandsons are around). Another favorite, especially during cool weather, is vegetable soup (made with low-sodium tomato juice). We make spaghetti and meatballs one day then on the next day we make vegetable soup (using low-sodium tomato juice). Then on the next day or so, we throw them together in a big pot and add some spaghetti with some more of Jean's (soon-to-be world-famous pre-prepared) turkey meatballs to make a completely different-tasting healthy, and delicious lunch.

IF YOU WOULD LIKE TO TRY IT, here is Jean’s (Soon To Be World Famous-Prepared In Advance) Turkey Meatballs

Ingredients:

1 lb ground turkey (Or hamburger if you prefer)

1 lg egg           

½ cup breadcrumbs

¼ cup grated parmesan cheese

¼ cup finely chopped onion

2 tsp garlic

¾ tsp salt

¼ tsp pepper

2 tbsp parsley

Prepare:

Pre-heat oven 400º

Combine all ingredients, adding 2 tbsp water

Form into 2” balls

Placing foil or parchment paper in a pan using a non-stick spray

Bake for 9-10 minutes.

TURN OVER

Bake for another 9-10 minutes

Freeze for later use or immediately simmer in marinara or vodka sauce with peppers, onions, and mushrooms, and serve over spaghetti.