Recipe - Zucchini-Noodle Soup With Turkey Meatballs

Three fourths pound Freshly ground raw turkey
One half cup Soft breadcrumbs
One fourth cup Minced fresh parsley
One half teaspoon Salt
One half teaspoon Poultry seasoning
1/8 teaspoon Coarsely ground pepper
1 tablespoon Vegetable oil
1 One half cup Coarsely chopped carrot
4 cup Diced zucchini
5 One half cup Nosaltadded chicken broth
1 tablespoon Chopped fresh oregano
One fourth teaspoon Salt
1/8 teaspoon Coarsely ground pepper
2 cup Medium egg noodles, uncooked
Chopped fresh parsley,
(optional)

Combine first 6 ingredients in a bowl, and stir well. Shape mixture into
1inch 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: 101/2
cups (serving size: 1One half cups).

Per serving: 165 Calories; 5g Fat (26% calories from fat); 15g Protein; 19g
Carbohydrate; 34mg Cholesterol; 563mg Sodium

Serving Ideas : Garnish with parsley, if desired.

Recipe by: Cooking Light, July/Aug 1993, page 126

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.