Mini Meatball Minestrone

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 0.8 cup carrots sliced ()
• 0.8 cup celery sliced ()
• 3 tablespoons breadcrumbs dry
• 1 cup cooking wine dry red
• 1 large eggs lightly beaten
• 0.3 cup basil fresh chopped
• 1 tablespoon basil fresh chopped
• 2  garlic cloves minced
• 1 pound pd of ground turkey 
• 0.3 teaspoon kosher salt 
• 32 ounce lower-sodium beef broth 
• 1 tablespoon olive oil 
• 2 cups onion diced
• 0.8 cup parsnips cubed ()
• 3 cups swiss chard chopped

Equipment

• bowl
• ladle
• dutch oven

Directions

1. To prepare soup, heat a large Dutch oven over medium-high heat.
2. Add oil; swirl to coat.
3. Add onion and next 4 ingredients (through garlic); saut 6 minutes or until vegetables are tender.
4. Add chard; saut 1 minute or until wilted. Stir in wine and next 4 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes.
5. To prepare meatballs, combine turkey and next 6 ingredients (through egg) in a bowl. Shape meat mixture by tablespoonfuls into 30 meatballs.
6. Add meatballs and chickpeas to soup. Bring to a boil over medium-high heat. Cover and cook 12 minutes or until meatballs are done.
7. Remove from heat; stir in 1/4 cup basil.
8. Ladle soup into bowls, and sprinkle evenly with Parmesan cheese, if desired.
9. Tip: If your family loves this recipe as much as ours does, make a double batch on the weekend, and use it all week long.
10. Kids Can Help: With clean hands, kids can help make the meatballs.