Spaghetti O’s with Meatballs





Makes 5 servings. (I doubled the recipe, shown above)


  • 6 ounces ground chicken or ground turkey
  • 1 tsp. minced onion
  • Salt and pepper
  • 1 tsp. olive oil
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped coarse
  • 1 small celery rib, chopped coarse
  • 3 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes
  • 1½ cups low-sodium chicken broth
  • 1 cup ditalini or any small pasta you want. (I used alphabet)


  1. Combine chicken or turkey with minced onion, ⅛ tsp. salt, and a pinch of pepper in a bowl and mix with hands until uniform. Using a heaping teaspoon, lightly shape mixture into ¾ inch round meatballs (about 28 meatballs).
  2. Add a little oil or water to a pan on the stove.  Place the meatballs in the pan and cook on both sides over medium heat.
  3. Combine oil, onion, carrot, and celery in a large saucepan, cover, and cook over medium heat until onion is softened, 5 to 7 minutes.
  4. Stir in garlic and cook until fragrant, about 30 seconds.
  5. Stir in tomatoes with their juice and broth, cover and simmer gently until carrot is softened, 15 to 20 minutes.
  6. Working in batches, process mixture in blender until very smooth (an immersion blender works great), 1 to 2 minutes.
  7. Return pureed mixture to clean pot, cover, and bring to a simmer over medium heat.
  8. Stir in pasta and meatballs, cover, and simmer gently until pasta is tender and meatballs are cooked through, 12 to 15 minutes.
  9. Season with salt and pepper to taste and serve.