Hearty Turkey Meatball Soup

• 2 large egg whites, lightly beaten
• 1/2 cup seasoned bread crumbs
• 1 tablespoon grated Parmesan cheese
• 4 teaspoons Italian seasoning, divided
• 1 pound lean ground turkey
• 3 medium carrots, sliced
• 3 celery ribs, finely chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/4 teaspoon pepper
• 1/2 cup ditalini or other small pasta

1. In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls.
2. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350u0b0 for 10-15 minutes or until no longer pink.
3. Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
4. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

egg whites, bread crumbs, parmesan cheese, italian seasoning, turkey, carrots, celery, olive oil, garlic, chicken broth, pepper, ditalini

Taken from www.tasteofhome.com/recipes/hearty-turkey-meatball-soup/ (may not work)