Turkey Meatball Minestrone

1 pound ground turkey
2 cups chopped onion, divided
1 cup seasoned bread crumbs
2 teaspoons minced garlic, divided
1/2 teaspoon Italian seasoning
vegetable cooking spray
1 cup celery, chopped
2 teaspoons olive oil
2 cans (14-1/2 ounces) no-fat chicken broth, or turkey broth
1 can (14 ounces) chopped tomatoes, undrained
1 can (8 ounces) chick peas, drained
1 can (8 ounces) cut green beans, drained
1 teaspoon dried sage leaves
1 teaspoon dried basil
1 teaspoon dried parsley
1 cup 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.

Servings: 6
Source: The National Turkey Federation