Minestrone Soup With Turkey Meatballs - cooking recipe

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 1/2 ounce) 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

Preparation

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 (Fahrenheit) for 20 to 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 tender.
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.
Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
Top bowls with parmsean cheese.