In a 4-quart Dutch oven cook onion and garlic in hot oil over medium-high heat about 5 minutes or until tender. Remove from heat. Add wine; return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until wine is reduced by half. Add broth and the water. Return to boiling. Stir in Turkey Meatballs, asparagus, sweet pepper, pasta, and Italian seasoning (if using).
Simmer, covered, about 8 minutes or until pasta is tender but still firm. Stir in basil (if using). Season to taste with salt and black pepper.
Ladle soup into bowls. If desired, sprinkle with cheese.
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with nonstick cooking spray; set pan aside. In a medium bowl combine ground turkey, bread crumbs, and cayenne pepper. If desired, stir in Parmesan cheese and/or Worcestershire sauce. Shape turkey mixture into twenty-four 1-inch meatballs. Place meatballs in the prepared baking pan. Bake for 12 to 15 minutes until no longer pink (165 degrees F).