Title: Zucchini-Noodle Soup with Turkey Meatballs
Categories: Soup Stew
Yield: 10 Servings

3/4	lb	Freshly ground raw turkey
1/2	c	Soft breadcrumbs
1/4	c	Minced fresh parsley
1/2	ts	Salt
1/2	ts	Poultry seasoning
1/8	ts	Coarsely ground pepper
1	tb	Vegetable oil
1 1/2	c	Coarsely chopped carrot
4	c	Diced zucchini
5 1/2	c	No-salt-added chicken broth
1	tb	Chopped fresh oregano
1/4	ts	Salt
1/8	ts	Coarsely ground pepper
2	c	Medium egg noodles, uncooked
		Chopped fresh parsley, (optional)

Combine first 6 ingredients in a bowl, and stir well. Shape mixture into 1-inch meatballs; set aside.

Heat oil in a large Dutch oven over medium heat. Add carrot; stir well. Cover, reduce heat, and cook 10 minutes or until tender. Add zucchini and next 4 ingredients; bring to a boil. Add noodles; cover, reduce heat, and simmer 5 minutes. Add meatballs; cover and simmer 7 minutes. Yield: 10-1/2 cups (serving size: 1-1/2 cups).

Per serving: 165 Calories; 5g Fat (26% calories from fat); 15g Protein; 19 g Carbohydrate; 34 mg Cholesterol; 563mg Sodium Recipe by: Cooking Light, July/Aug 1993, page 126

By igor@digex.net on Jan 28, 1997.

previous

next