Zucchini-noodle soup with turkey meatballs

10 Servings

Ingredients

Quantity Ingredient
¾ pounds Freshly ground raw turkey
½ cup Soft breadcrumbs
¼ cup Minced fresh parsley
½ teaspoon Salt
½ teaspoon Poultry seasoning
⅛ teaspoon Coarsely ground pepper
1 tablespoon Vegetable oil
1½ cup Coarsely chopped carrot
4 cups Diced zucchini
5½ cup No-salt-added chicken broth
1 tablespoon Chopped fresh oregano
¼ teaspoon Salt
⅛ teaspoon Coarsely ground pepper
2 cups Medium egg noodles, uncooked
Chopped fresh parsley, (optional)

Directions

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: 10-½ cups (serving size: 1-½ 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 MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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