1 lb ground turkey 2 cups chopped onion divided 1 cup seasoned bread crumbs 2 tsp minced garlic divided 1/2 tsp Italian seasoning Vegetable cooking spray 1 cup celery chopped 2 tsp olive oil 2 Cans (14-1/2 ounces) no-fat chicken broth 1 Can (14 ounces) chopped tomato undrained 1 Can (8 ounces) chick peas 1 Can (8 ounces) cut green beans drained 1 tsp sage leaves 1 tsp basil 1 tsp parsley 1 cup dry rotini pasta
In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs. Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until limp. Add chicken broth, tomatoes, chick peas, green beans, sage, basil, and parsley.
Increase heat and bring mixture to boil; add rotini. Reduce heat, cover and simmer for 15 to 20 minutes or until pasta is al dente.
Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.