Italian Wedding Soup

I doubled this recipe, and I'm cooking it on high in an 8 qt. slowcooker for 3 1/2 hours.  I'll add the pasta the last 15 minutes.    

I'll store the soup in wide-mouth mason jars, with plastic lids (sold separately, the metal lids rust).  For this recipe,  I'll use my 3 cup jars, it will take up less room in my freezer.  

Italian Wedding Soup

3/4 lbs. ground turkey

1 egg whites

1/8 C seasoned dry bread crumbs

2 cloves garlic, minced, divided

1 1/2 TBS Italian seasoning, divided

Olive Oil cooking spray

2 cans (15 oz) reduced-sodium chicken broth

1 1/2 C water

1 C green beans, diagonally cut into 1/2" pieces

2 medium carrots, sliced 

1 medium onions, coarsely chopped

4 oz. Uncooked thin spaghetti or orecchiette, or shells

1 medium plum tomatoe, coarsely chopped

Salt & Pepper

Mix turkey, egg whites, bread crumbs, half the garlic, and 2 TBS Italian seasoning until blended, shape into 32 meatballs.  Spray large saucepan and heat over medium heat.  Cook the meatballs until browned on all sides. 5-7 minutes.

Add chicken broth, water,  green beans, carrots, onions, remaining garlic and remaining 1 TBS Italian seasoning to saucepan.  Heat o boiling, reduce and simmer, covered until all veg's are almost tender, about 8 minutes.

Heat soup to boiling and add pasta and tomatoes.  Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes.  Season with salt and pepper