Turkey Meatball Soup

3 cups (750 mL) sodium-reduced chicken broth
2 green onions, sliced
1 carrot, sliced
1 rib celery, sliced
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried thyme
1 sweet red pepper, chopped
1 cup (250 mL) vermicelli egg noodles
1/2 cup (125 mL) frozen peas, thawed

Turkey Meatballs:
1 egg
1/4 cup (50 mL) grated onion
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) minced fresh parsley
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground turkey

Turkey Meatballs:
In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey. Shape by 1 tbsp (15 mL) into balls.

Bake on greased baking sheet in 400°F (200°C) oven until digital thermometer inserted in centre of several reads 165°F (74°C), about 15 minutes.

Meanwhile, in large saucepan, bring broth and 3 cups (750 mL) water to boil. Add green onions, carrot, celery, pepper and thyme; reduce heat, cover and simmer for 10 minutes.

Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes. Add peas and heat through.