In a small bowl, combine the first 3 ingredients and 2 t. Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4 inch balls.
Place in a 15x10x1 baking pan coated with cooking spray. Bake, uncovered, at 350 for 10-15 min. or until no longer pink.
Meanwhile, in a Dutch oven, saute carrots and celery in oil until tender. Add garlic; cook 1 min. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 20 min.
Stir in the pasta; cook 10-12 min. or until the veggies and pasta are tender. Stir in the meatballs; heat through.
Originally Submitted
2/23/2011
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You can add this Turkey Meatball Soup recipe to your own private DesktopCookbook.
