2 egg whites
1/2 c. seasoned bread crumbs
1 Tbls. parmesan cheese
4 t. Italian seasoning, divided
1 lb. lean ground turkey
3 medium carrots, sliced
2 celery ribs, finely chopped
4 garlic cloves, minced
2 Tbls. olive oil
3 cans (14-1/2 oz.) chicken broth or stock (Kitchen Basics)
1/2 t. pepper
1/2 c. ditalini or other small pasta
In a small bowl, combine the egg whites, bread crumbs, cheese and 2 t. Italian seasoning.
Crumble turkey over mixture and mix well. Shape into 3/4-inch balls. Place on a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered at 350 degrees for 10-15 minutes, or until no longer pink.
Meanwhile, in a soup kettle, sauté the carrots, celery and garlic in oil until tender.
Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 2 minutes.
Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Stir in meatballs; heat through.