turkey-meatball soup

1 lb ground lean turkey (93% fat-free)
1/2 cup bread crumbs
1 egg
mix and form into 1" meatballs.
add 1 Tbs oil to a large pot. cook meatballs til browned (5-6 min).
remove from pot and set aside.

add an additional 1 Tbs oil to the same pot and add:
1 small onion, chopped
1 rib celery, thinly sliced
1 carrot, thinly sliced
1/2 tsp marjoram
1/4 tsp pepper
cook on medium heat til just softened

add 1/4 cup white wine.
cook one minute.

add:
4 cans of chicken broth (14 1/2 ounces each)
turn heat to high til broth boils.
add meatballs.
reduce heat to medium and simmer til meatballs are cooked through
turn heat to high. stir in:
4 ounces small pasta (small bows, ditalini, elbows)
cook 8-1o minutes til pasta is tender

for additional nutrition, you can also add a handful or two of chopped fresh baby spinach.

remove from heat.
stir in 2 Tbs fresh parsley.
serve.