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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.
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