Peel, trim, and cut carrot into 1/4" dice.

Trim ends off celery and cut into 1/4" dice.

Stem and mince parsley.

Halve and peel onion. Cut into 1/4" dice.

Mince garlic.

In a mixing bowl, combine turkey, ricotta, garlic, 1/4 tsp. salt, half the Parmesan, and half the parsley (reserve remaining of both for garnish). Form into 12 equally-sized meatballs, about the size of a walnut.

Transfer meatballs to prepared baking sheet and lightly spray with cooking spray.

Roast in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 10-12 minutes.

While meatballs bake, continue recipe.

Place a medium pot over medium heat and add 1 Tbsp. olive oil .

Add carrot, onion, celery, 1/4 tsp. salt, and a pinch of pepper to hot pot. Cook until slightly tender, 4-6 minutes.

Add 4 cups water, 1/4 tsp. salt, and chicken base. Bring to a boil.

Once water is boiling, add pasta and cook until tender, 8-10 minutes.

When pasta has one minute left, add meatballs and cook until warmed through, 30-60 seconds.

Remove from burner.

Soup may continue to thicken as it sits.

Plate dish as pictured on front of card, garnishing with remaining parsley and remaining Parmesan. Buon appetito!