Spaghetti and Meatball Soup

1 Tbs olive oil, divided
1 clove minced garlic
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1-15oz can diced tomatoes
2 cups chicken broth
6oz ground turkey
1 1/2 tsp dried basil
1 egg, beaten
1/2 cup grated Parmesan, divided
2oz whole wheat spaghetti, broken


Heat 1/2 Tbs. oil into a large pot on medium high.  Put in the garlic, carrots, celery, a onion.  Cook, stirring occasionally until the vegetables are soft, about 5 minutes.  Add tomatoes and broth.  Bring to a boil, then reduce and simmer, for about 15 minutes.  
Meanwhile, make the meatballs: In a small bowl, combine turkey, bread crumbs, basil, egg, and 1/4 cup cheese.  Roll into mini balls, using 1 tsp meat mixture.  In a pot on medium high, brown meatballs.

Add spaghetti and meatballs to broth.  Simmer 10 minutes, until pasta is tender.  Divide into 4 portions and top with remaining Parmesan.  

*Has tomatoes, garlic, onion and celery listed or in chicken broth; check Parmesan ingredients
**Can be altered to not have garlic and onion by omitting and by making your own chicken broth.