Ingredients
1 large egg, lightly beaten2 tablespoons quick-cooking oats2 tablespoons grated Parmesan cheese1/4 teaspoon garlic powder1/4 teaspoon Italian seasoning1/2 pound lean ground turkey1 cup chopped onion1 cup chopped celery1 cup chopped carrots1 cup diced peeled potatoes1 tablespoon olive oil2 garlic cloves, minced4 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (28 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1/4 cup minced fresh parsley1 teaspoon dried basil1 teaspoon dried thyme3/4 cup uncooked alphabet pasta
Preparation
In a bowl, combine the first 5 ingredients. Crumble turkey over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. In a nonstick skillet, brown meatballs in small batches over medium heat until no longer pink. Remove from the heat; set aside.
In a large saucepan or Dutch oven, saute the onion, celery, carrots and potatoes in oil until crisp-tender, about 5 minutes. Add garlic; saute 1 minute longer. Add the broth, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Add pasta; cook for 5-6 minutes. Reduce heat; add meatballs. Simmer, uncovered, until vegetables are tender, 15-20 minutes.
