Turkey Meatball Soup

This is adapted from Deceptively Delicious.  Since the meatballs are a little time consuming sometimes I double them and freeze half so that I save myself a step the next time I make this soup.  Also, I sometimes leave out the carrot puree.

3 oz pasta (bowties or wagon wheels).  I usually add a lot more than this... about 3-5 handfuls.
1 TB olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28-oz) can whole peeled tomatoes, with their juice
1/4 c carrot puree
1 1/2 tsp salt
3 c beef or chicken broth

3 slices whole wheat bread, cubed (this is what the recipe calls for but I like how they turn out with bread crumbs... about 1 c. bread crumbs = 4 slices of bread)
1 lg egg
1/4 c sweet potato puree
1/4 c milk
2 TB grated parmesan, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 lb ground turkey

Cook the pasta in a large pot of boiling salted water according to package directions until al dente.  Drain in a colander and set aside.

Add oil to large pot over medium-high heat.  Add onion and garlic.  Cook, stirring often, until the onion is softened but not browned, 3-4 minutes.

Puree the tomatoes and their juice with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp salt.  Add the broth, reduce heat to low, and simmer, covered, for 10-15 minutes.

Meanwhile, put the bread in a large bowl.  Add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, pepper, and paprika, and let soak until the bread is very soft.  Stir to break up the bread, add the ground turkey, and mix until smooth.  Form into mini-meatballs 1/2 in diameter.

Add the meatballs to the pot.  Simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes.  Stir in the pasta.  Serve sprinkled with parmesan.