2 tablespoons olive oil
1 onion, chopped
1 carrot, peeled and chopped
6 cups chicken broth
1 can (about 14 ounces) diced tomatoes
1 can (about 15 ounces) cannellini beans, rinsed and drained
1 pound BUTTERBALL® Fresh Ground Turkey
2 teaspoons dried parsley
2 teaspoons ground coriander
1 teaspoon black pepper
¾ cup uncooked ditalini or other small pasta
1 cup frozen peas
1 tablespoon basil pesto
1 tablespoon grated parmesan
1Heat oil in large pot over medium heat; add onion and carrot. Cook, stirring occasionally, about 5 minutes or until translucent around edges. Pour broth into pot with vegetables; add tomatoes and beans. Increase heat to medium-high.
2Combine turkey, eggs, parsley, coriander, black pepper in large bowl; mix lightly. Form 32 (1-inch) meatballs.
3As mixture begins to simmer, drop meatballs into broth, dispersing them around the pot. Once liquid comes to a full boil, add pasta. Reduce heat to maintain a simmer. Cook, stirring occasionally, about 10 minutes or until nothing sticks to bottom of pot, pasta is tender, and meatballs are cooked through. Stir in peas; simmer 1 minute to heat through. Drizzle with pesto and sprinkle with cheese. Serve with crusty bread and enjoy!