Title: Italian Turkey Soup
Categories: Chicken/tur, Eat-lf mail, Italian, Low fat
Yield: 6 Servings

1/2 lb Ground Turkey
1/2 ts Fennel Seed, Crushed
1/2 ts Anise Seed, Crushed
2 Cloves Garlic, Minced
29 oz Whole Tomatoes, Peeled, Cut,
-*Note, Undrained
8 oz Tomato Sauce, **Note
2 c Water
1 ts Dried Basil
1/2 ts Salt
1/2 c Orzo, Uncooked

*NOTE: Original recipe used 29 oz no-salt-added stewed tomatoes,
undrained... I didn't have any on hand so I used what I had.

**NOTE: Original recipe used no-salt-added tomato sauce

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray.
Add turkey, fennel seed, anise seed and garlic; cook over med-high heat
until turkey is no longer pink.

Add tomatoes, tomato sauce, water, basil, oregano and salt. Bring to a
boil. Add orzo; return to a boil. Reduce heat to med-low; cover and cook
12 min or until orzo is tender.

Makes 6 servings (1 1/4 C each)

Prep Time: 25 min

According to original recipe: Cal 150; Fat 4g; Carb 19g; Fib 2g; Pro 10g;
Sug 5g; Sod 240mg; CFF 23% Dietary Exchanges: 1 starch, 1 vegetable, 1 lean
meat OR: 1 carb, 1 vegetable, 1 lean meat

This was quite good. If you have everything assembled it is very quick to
put together. Nice for when you don't have a lot of time to stand around
and cook.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


NOTES : Cal 125.1, Fat 3.4g, Carb 13.1g, Fib 1.9g, Pro 9.3g, Sod 660mg,
CFF 25.2%.
Recipe by: Fast and Healthy, Nov/Dec 1996 Posted to Digest eat-lf.v097.n072
by Reggie Dwork on Mar 17, 1997