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.
