Ravioli Soup

I got this recipe from Parents magazine and it is really good (and healthy). My kids also seem to enjoy it so extra bonus!
-1/2 lb. ground turkey
-1 Tbs. Italian-seasoned bread crumbs
-1/8 tsp. ground sage
-1/8 tsp. pepper
-1/8 tsp. salt
- 3 cups low-sodium chicken broth
- 1 can (14.5 oz) Italian-seasoned diced tomatoes
- 1 can no-salt-added tomato sauce
-1 cup chopped celery
-1 cup chopped carrots
-1 cup frozen cut green beans, thawed
- 1 pkg (7 oz.) refrigerated mini cheese ravioli
1. Heat oven 400 degrees. Line a baking pan with aluminum foil and coat with vegetable cooking spray. Combine turkey, bread crumbs, sage, pepper, and salt in bowl; shape into 48 meatballs. Bake for 12 minutes, or until browned.
2. In saucepan, combine broth, tomatoes, tomato sauce, celery, and carrots. Boil, then reduce heat. Cover and simmer for 5 minutes. Stir green beans and ravioli into broth. Cook covered, for 5 minutes. Add meatballs to serve.