Turkey Meatball Minestrone




2 c chopped onion, divided

1 c seasoned bread crumbs

2 tsp minced garlic, divided

1/2 tsp Italian seasoning

Vegetable cooking spray

1 c celery, chopped

2 tsp olive oil

2 Cans (14-1/2 oz) no-fat chicken broth, or TURKEY BROTH

1 Can (14 oz) chopped tomatoes, undrained

1 Can (8 oz) chick peas, drained

1 Can (8 oz) cut green beans, drained

1 tsp dried sage leaves

1 tsp dried basil

1 tsp dried parsley

1 c dry rotini pasta



In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs. Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees F for 20-25 minutes or until meatballs are brown on outside and no longer pink in center.

In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until limp. Add broth, tomatoes, chick peas, green beans, sage, basil and parsley.

Increase heat and bring mixture to boil; add rotini. Reduce heat, cover and simmer for 15 to 20 minutes or until pasta is al dente. Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.

Nutrition Facts

350 Total Calories

9 g Total Fat

23 % Daily Total Fat

55 g Cholesterol

1220 mg Sodium

44 g Total Carbohydrates

23 g Protein