Healthy Meatball Soup

This meal is a pleaser for the whole family. Our little boys love to eat this.

5 ounces whole-wheat pasta (any shape you like)
1 Tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28-oz) can diced peeled tomatoes, with their juice
1/4 cup shredded carrot
2 cups chicken broth (preferably the reduced-fat, low-sodium kind)
3 slices whole-wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potatoe puree
1/4 cup skim milk
2 Tablespoons grated Parmesan
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 pound lean ground turkey

1. Cook the pasta according to directions until al dente. Drain and set aside.
2. Coat a large pot with cooking spray and heat on medium-high heat. When the pot is hot, add the oil, onion and garlic. Cook, stirring often, until the onion is softened but not browned (about 3-4 minutes).
3. Add the tomatoes with their juices to the pot. Next add the broth and reduce heat to low. Simmer covered for 10-15 minutes.
4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, pepper and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the turkey. Mix until smooth. Form into mini-meatballs (1/2-inch in diameter).
5. Add meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the middle (12-15 minutes). Stir in the pasta. Serve with extra Parmesan sprinkled on top.