Chicken Meatball and Noodle Soup

Meatballs1 pound lean ground chicken (preferably all white meat)6 tablespoons minced fresh parsley2 teaspoons Worcestershire sauce 1/2 teaspoon ground white pepper 1/4 teaspoon salt 1/4 teaspoon dried sage, crumbledSoup2 teaspoons olive oil 2/3 cup thinly sliced green onion, white part only 1/2 cup dry white wine8 cups lower-sodium, fat-free chicken broth1 cup frozen baby peas 2/3 cup thinly sliced green onion tops8 ounces dry thin egg noodlesFor the meatballs: In a medium mixing bowl combine ground chicken with parsley, Worcestershire sauce, pepper salt and sage. Form chicken mixture into 1-inch balls; set aside.For the soup: Bring a large saucepan two-thirds filled with cold water to a boil over high heat.While bringing water to a boil, place a 5- to 6-quart saucepan over medium heat and add olive oil. When hot, add white part of green onion and cook until softened. Add wine and simmer until wine is reduced by half (about 3 to 4 minutes). Add chicken broth, bring to a boil and add meatballs. Lower heat and simmer soup gently, covered, for 5 minutes or until meatballs are cooked through. Add peas, cook for 30 seconds and stir in the green part of green onions.While meatballs simmer: add 1 teaspoon salt and noodles to the other boiling water and cook according to package directions. Drain and add to soup at the same time green onions are added.Serves eight.Nutrition values per serving: 213 calories (13.2 percent from fat), 3.1 g fat (0.6 g saturated fat), 24 g carbohydrates, 1 g fiber, 18 g protein, 60 mg cholesterol, 750 mg sodium.LeanTip: All white meat ground turkey may successfully be substituted for ground chicken.