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Turkey Meatball Minestrone

soups & stews, turkey

1 pound ground turkey
2 cups chopped onion; divided
1 cup seasoned bread crumbs
2 teaspoons minced garlic; divided
1/2 teaspoon italian seasoning
nonstick cooking spray
1 cup chopped celery
2 teaspoons olive oil
29 ounces nonfat chicken broth
29 ounces chopped tomatoes; drained
8 ounces chickpeas; canned
8 ounces cut green beans; drained
1 teaspoon sage leaves
1 teaspoon basil
1 teaspoon parsley
1 cup uncooked rotini pasta

1. Preheat oven to 400°F. In medium bowl, combine turkey, 1 cup onion, the bread crumbs, 1 teaspoon garlic and Italian seasoning. Shape mixture into 36 meatballs. Place meatballs on 10-by-15-by-1-inch baking pan sprayed with nonstick cooking spray. Bake 20 to 25 minutes, or until meatballs are brown on the outside and no longer pink in center.

2. In large saucepan, over medium-high heat, sauté remaining onion and garlic with the celery in olive oil for 5 to 7 minutes, or until limp. Add chicken broth, tomatoes, chickpeas, green beans, sage, basil and parsley.

3. Increase heat and bring mixture to boil; add rotini. Reduce heat, cover and simmer 15 to 20 minutes, or until pasta is al dente. Add meatballs and simmer 5 to 10 minutes, or until mixture is heated through.

Makes 6 servings. Preparation time: About 15 minutes. Cooking time: About 45 to 60 minutes.

Per serving: About 413 cal, 30 g pro, 40 g car, 14 g fat, 31% cal from fat, 66 mg cholesterol, 767 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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