Minestrone Soup With Turkey Meatballs

Yum! This soup is very flavorful and healthy. I found it in a magazine, it's a real keeper, I make it all the time. It's best served with crusty bread.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  lb ground turkey
• 2  cups  white onions, chopped & divided
• 1  cup  seasoned bread crumbs
• 2  teaspoons garlic, minced divided
• 1⁄2 teaspoon  italian seasoning
• 1  tablespoon  vegetable oil cooking spray
• 1  cup celery, chopped
• 2  teaspoons olive oil
• 2 (14 1/2ounce) cans chicken broth
• 1 (14 ounce) can tomatoes, diced, undrained
• 1  cup green beans, thawed if frozen
• 1  teaspoon dried sage
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1  teaspoon dried parsley
• 1⁄4 cup parmesan cheese, grated
• 1  cup rotini pasta, uncooked

Directions

1. In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs.
2. Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
3. 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 tender.
4. Add chicken broth, tomatoes, green beans, sage, oregano, 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.
5. Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
6. Top bowls with parmsean cheese.