Spaghetti &Meatballs Soup with Mini Grilled Cheese

Found in Parents Magazine

1 Tbs. olive oil, divided
1 clove minced garlic
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 15-oz. can low-sodium diced tomatoes
2 cups low-sodium chicken broth
6 oz. ground turkey breast
1/4 cup bread crumbs
1 1/2 tsp. dried basil
1 small egg beaten
1/3 cup grated Parmesan, divided
2 oz. whole wheat spaghettie, broken

1. Heat 1/2 Tbs. oil in a large pot on medium-high. Put in 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 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 of the cheese. Roll into mini balls 1 tsp. meat mixture. In a pan on medium-high, 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 slices (2 oz.) part-skim mozzarella cheese

8 slices baguette bread4

tsp. unsalted butter

Heat skillet on medium. Sandwich cheese in between bread slices. Lightly butter both sides of each sandwich. Cook in a skillet until golden brown on each side, and the cheese has melted, 3 to 4 minutes per side. Serves 4.